Print Recipe
 Pork Neck Baked with Pear Recipe
Pork neck can be used to cook not only shish kebab, but it is also great for baking a piece of meat. Pork loves spices, which are present here, but a pear with wine gives it an unusual piquancy and aroma. It turned out very tasty, fragrant, tender meat that will suit any table, even on weekdays, even on holidays. In addition to the meat, a wonderful, tender cabbage casserole is served.
Course Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 140 minutes
Servings
Ingredients
Base:
Marinade:
Glaze:
Course Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 140 minutes
Servings
Ingredients
Base:
Marinade:
Glaze:
Instructions
  1. Boil the meat, wash, wipe dry, cut into slices 1 cm thick, not to the end.
    Boil the meat, wash, wipe dry, cut into slices 1 cm thick, not to the end.
  2. Prepare a marinade for marinating meat. Mix thyme, rosemary, tarragon, pepper mixture, salt. Since the grass itself has dried up, they are large, I ground them in a mortar.
    Prepare a marinade for marinating meat. Mix thyme, rosemary, tarragon, pepper mixture, salt. Since the grass itself has dried up, they are large, I ground them in a mortar.
  3. Put the meat in a container with a tight lid, rub the mixture on all sides and incisions. Mix the wine, olive oil and soy sauce. You can take any wine, I have homemade grape.
    Put the meat in a container with a tight lid, rub the mixture on all sides and incisions. Mix the wine, olive oil and soy sauce. You can take any wine, I have homemade grape.
  4. Transfer the meat to a container, cover and refrigerate for an hour. In the process, turn the container over so that the top of the meat is pickled.
    Transfer the meat to a container, cover and refrigerate for an hour. In the process, turn the container over so that the top of the meat is pickled.
  5. Cut the pear into slices 1 cm thick. After the marinating time has elapsed, remove the meat from the container and put the pear into the incisions.
    Cut the pear into slices 1 cm thick. After the marinating time has elapsed, remove the meat from the container and put the pear into the incisions.
  6. Spread the foil, put the meat on it and tie it well with twine so that it does not unfold.
    Spread the foil, put the meat on it and tie it well with twine so that it does not unfold.
  7. Wrap it in foil, put it in a mold, pour half a glass of water on the bottom, cover with a lid and put it in a preheated oven to 200 ° C, reduce the heat to 170 ° C after 10 minutes and simmer for 60-80 minutes, focus on the readiness of the meat.
    Wrap it in foil, put it in a mold, pour half a glass of water on the bottom, cover with a lid and put it in a preheated oven to 200 ° C, reduce the heat to 170 ° C after 10 minutes and simmer for 60-80 minutes, focus on the readiness of the meat.
  8. To make the glaze, just mix everything - balsamic vinegar, turmeric and hot pepper - to taste.
    To make the glaze, just mix everything - balsamic vinegar, turmeric and hot pepper - to taste.
  9. Remove the meat after 60-80 minutes, unwrap the foil, remove the twine, brush the meat with glaze on all sides. Put the form with the meat in the open form in the oven for 30 minutes. During this time, open the oven several times and pour the meat with the released juice.
    Remove the meat after 60-80 minutes, unwrap the foil, remove the twine, brush the meat with glaze on all sides. Put the form with the meat in the open form in the oven for 30 minutes. During this time, open the oven several times and pour the meat with the released juice.
  10. We take the finished meat out of the oven, cover it with the ends of the foil and give it a little rest, 10 minutes, right in the mold. During this time, all the juices and flavors will be evenly distributed over the meat. Then put it on a plate and serve it to the table. Enjoy your meal!
    We take the finished meat out of the oven, cover it with the ends of the foil and give it a little rest, 10 minutes, right in the mold. During this time, all the juices and flavors will be evenly distributed over the meat. Then put it on a plate and serve it to the table. Enjoy your meal!
0 0 votes
Article Rating
       

Related posts:

Baked Pork Neck with French Mustard Recipe Dried Pork Neck “Koppa” Recipe Lamb Neck with Salsa Sauce Recipe Pork Neck in Potato-Cheese Dough Recipe Pork Baked in the Oven Recipe Delicate Canapes with Paste, Port and Pear Recipe Pork Knuckle Mini-Terrines with Olives, Capers and Sun-Dried Tomatoes Recipe Pricked Baked Pork Recipe Pork with Apples Recipe Croutons with Pear and Blue Cheese Recipe Chicken and Pork Terrine with Apple Recipe Canapes with Pear and Jamon Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments