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Baked Pork Neck with French Mustard Recipe
Dear friends, I want to present to your attention the recipe of a very fragrant and no less delicious dish-pork neck baked in a sleeve with French mustard. The neck is the most tender and juicy part of pork, which is ideal for baking in the oven. Especially juicy and fragrant is the pork neck in the sleeve, stuffed with marinade. Due to the fact that pork is baked in the sleeve, it is prepared in its own juice and is not over-dried. The meat is juicy and incredibly tasty both hot and cold, especially good for making sandwiches. Be sure to try in practice the recipe of pork neck in the sleeve in a special marinade based on French mustard — it's very tasty!
Instructions
  1. A piece of meat is washed and necessarily dried with a paper towel. Coat with salt and pepper.
    A piece of meat is washed and necessarily dried with a paper towel.
Coat with salt and pepper.
  2. For the marinade, mix the French mustard, curry and soy sauce.
    For the marinade, mix the French mustard, curry and soy sauce.
  3. Next, pour our marinade on the meat, RUB it well and leave the meat to marinate for 1-3 hours.
    Next, pour our marinade on the meat, RUB it well and leave the meat to marinate for 1-3 hours.
  4. Then place the meat in a baking sleeve and bake in a preheated 190-180°C oven for 1.5 hours.
    Then place the meat in a baking sleeve and bake in a preheated 190-180°C oven for 1.5 hours.
  5. Bon appetit! This meat is ideal for garnish baked cauliflower in creme fraiche.
    Bon appetit!
This meat is ideal for garnish baked cauliflower in creme fraiche.

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