Homemade holiday roast: Crafting the perfect pork neck
Thank goodness Christmas exists. Without it, would we have enough motivation to prepare so many homemade delicacies? On a daily basis, we often purchase cold cuts containing additives for flavour enhancement and prolonged storage. The holidays offer a chance to prepare a roast or boiled portion of meat, which is healthier than store-bought products.
You can prepare pork neck for the holidays in various ways. It tastes great when roasted in a sleeve with sweet additions, such as apples or dried plums. Meanwhile, meat stewed with vegetables is ideal for a one-pot meal. Simply throw everything into a roasting pan, put it in the oven, and take out a ready-made dinner. However, the most tender pork neck is achieved by cooking it with spices using the 2x10 method.
How to choose a good pork neck for homemade cold cuts?
When selecting pork neck at the store, consider several important details. First of all, fresh meat should have a uniform pink colour—this indicates it hasn't undergone lengthy processing. Avoid pieces with excess fat, but also steer clear of those too lean; a slight marbling will ensure juiciness and flavour. Check if the portion has a springy consistency. The most effective method is to press on the meat. A well-selected piece will quickly return to its original shape. It's worth buying meat from a trusted local butcher who guarantees quality and freshness.
Recipe for pork neck 2x10
The 2x10 method involves boiling the meat with spices twice, on consecutive days—2 times for 10 minutes each. This preparation ensures the pork neck is both tender and delicate.
Ingredients:
- 1 kg pork neck,
- 2 litres of water,
- 5 cloves garlic,
- 3 tablespoons salt,
- 2 tablespoons mayonnaise,
- 2 tablespoons mustard—can be table or Silesian,
- 1 tablespoon ground sweet paprika,
- 2 tablespoons marjoram,
- 4 allspice berries,
- 3 bay leaves,
- 4 black peppercorns.
Instructions:
- Pour water into a pot, add all the spices, garlic (crushed), mayonnaise, and mustard.
- Place the meat in this brine and bring to a boil.
- Boil for 10 minutes once it starts boiling.
- Remove from the stove, cover with a lid, and set aside for 10 hours.
- After this time, repeat the process to prepare the Christmas pork neck.
How to serve boiled pork neck?
Juicy boiled meat is delightful when served hot or cold. You can present pork neck with Christmas sauerkraut stew, roasted potatoes, or alongside colourful salads. Cold slices are great for sandwiches. A slice spread with mayonnaise and topped with pork neck, pickled cucumber, and horseradish makes for a hearty and healthier alternative to a sandwich with store-bought ham. The meat pairs perfectly with freshly baked homemade sourdough bread.
