Roasted pork neck steals the show at New Year's gatherings
Although cold appetizers and salads are often the highlights of a New Year's Eve party, the crown jewel is always the hot dinner. For this role, delicious and tender pork neck fits the bill perfectly. This meat melts in your mouth.
This roasted pork neck is sure to win over all invited guests. It is perfect not only for a party but also for a family dinner, even when a picky mother-in-law visits. Preparing the meat is simple and quick; just pop everything in the oven. You can also prepare it in advance and simply reheat it later.
Roasted pork neck in delicious sauce
The secret lies in simplicity—no long list of ingredients or complex preparation methods here. Onions stewed in honey and wine envelop the pieces of pork neck, imparting all their flavour.
The meat is so tender that it melts in your mouth, and you don't even need a knife. Serve this pork neck at a New Year's Eve party with a piece of bread, or add potatoes and a salad for a family dinner.
Ingredients:
- 800 g pork neck slices,
- 60 mL olive oil,
- 2 teaspoons sweet paprika,
- 1 teaspoon dried garlic,
- 1 tablespoon dried marjoram,
- 1 teaspoon coriander seeds,
- pinch of nutmeg,
- 1 teaspoon salt,
- ½ teaspoon pepper.
Other ingredients:
- 2 white onions,
- 2 red onions,
- 2 garlic cloves,
- 120 mL red wine,
- 3 tablespoons honey,
- 1 tablespoon French mustard.
Preparation Method:
Step 1. Place the pork neck slices in a bowl. Add olive oil along with all the spices. Mix thoroughly, rubbing the aromatic mixture into the meat. Set aside to marinate. You can prepare the meat the day before, but if you forget, all is not lost. The pork neck will still be aromatic and perfectly seasoned.
Step 2. Cut the red and white onions into fairly thin slices, and slice the garlic.
Step 3. Brown the pork neck on both sides in a skillet until slightly golden. This will keep it moist and tender after roasting.
Step 4. After removing the pork neck, add the sliced onions and garlic to the skillet. When they soften and begin to brown, add the red wine and simmer for a moment. Then, add honey, French mustard, and salt and pepper to taste. Mix everything thoroughly.
Step 5. Lay some of the onions in the bottom of an ovenproof dish. Add pieces of meat and cover them with the remaining onions. Cover and place in an oven preheated to 160 degrees Celsius. Bake for 1.5 hours.
Step 6. Serve the roasted pork neck directly from the ovenproof dish or transfer it to a platter. Enjoy!
