Braised pork neck
Description
The recipe won't take much time. If your favorite dish is well-cooked meat, then this braised pork neck recipe deserves your attention. The dish is very caloric and fatty, of course... But at the same time, extremely tasty. Preparing it isn't particularly complicated, although it does take a long time. Still, you'll only need to spend 10-15 minutes of active effort, and then the meat will braise on its own for 3 hours. So, here's how to braise pork neck. If you've tried cooking it using my recipe, let me know how it turned out. Serve hot.
Instructions
- 1
Step 1
Cut the pork neck into pieces weighing approximately 500 grams each. Remove the membranes and excess fat, thoroughly rinse, dry with paper towels, then season with salt and pepper.
- 2
Step 2
Over high heat, sear the meat pieces in a small amount of oil until a crust forms on each side. We need the meat to develop a crust. This crust will prevent the meat juices from escaping during braising, keeping the meat juicy and tender.
- 3
Step 3
Remove the fried pork pieces from the skillet. Now add the roughly chopped celery, carrots, and onion to the skillet. Sauté for a couple of minutes in the fat rendered from frying the pork.
- 4
Step 4
Then add the garlic head (whole, you don't even need to peel it—just wash) to the skillet, along with the wine and tomato paste. Mix well and cook for 3-4 minutes over medium heat.
- 5
Step 5
Now return the fried pork pieces to the dish. Pour broth over it (if you don't have broth, you can simply use water), add fresh herbs and a bay leaf. Cover with a lid, reduce the heat, and simmer for about 3 hours.
- 6
Step 6
After three hours of stewing, the pork neck will be perfectly tender. I recommend removing the neck and blending the remaining vegetables in the pot into a puree to make a very tasty sauce. Serve with mashed potatoes.