Recipe for roasted pork neck with sauce and cabbage and carrot salad
Ingredients needed for a recipe for roasted pork neck with sauce and cabbage and carrot salad
For the pork neck:
- 800 g pork neck
- 2-3 cloves garlic (about 10 g)
- 1 small carrot (about 50 g)
- 1/2 red pepper (about 50 g)
- 1/2 onion (about 75 g)
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 1.5 tsp red pepper (about 5 g)
- 1/2 tsp black pepper (about 2 g)
- 1/2 tsp salt (about 2 g)
- 1.5 tbsp olive oil or vegetable oil (about 22 ml)
- 1/2 cup white wine or broth (about 120 ml)
For the sauce:
- 1 tbsp butter (about 15 g)
- 1 tbsp flour or cornstarch (about 10 g)
- salt and pepper to taste
For the dressing:
- 2.5 tbsp olive oil (about 37 ml)
- 1.5 tbsp apple cider vinegar or wine vinegar (about 22 ml)
- 1 tbsp lemon juice (about 15 ml)
- 1 tbsp honey or sugar (about 20 g)
- 1 tsp. Dijon mustard (about 5 g)
- col and pepper to taste
Garnish:
How to prepare roasted pork neck with sauce and cabbage and carrot salad
Wash and dry the pork neck. Cut the garlic into slices, the carrot into thin sticks, and the pepper into strips.
Make small cuts in the meat with a sharp knife. Insert the pieces of garlic, carrot, and pepper into the cuts to season the meat.
Mix the fat, paprika, black pepper, and salt in a small bowl. Rub the meat well with this mixture. Cut the onion into rings and arrange it on the meat. Place the rosemary and thyme sprigs on and around the meat.
Place the meat in a deep baking dish. Add the white wine or stock to the dish to keep the meat juicy. Cover the dish with aluminum foil.
Preheat the oven to 180°C. Roast the meat covered with foil for about 1.5 hours, or if you have a meat thermometer, insert it into the thickest part of the meat and roast until the internal temperature reaches 75°C. Then remove the foil and roast for another 20-30 minutes, until the meat is golden brown and has a crispy crust.
Strain the stock from the pan through a sieve. In a small saucepan, melt 1 tbsp. butter (about 15 g). Add 1 tbsp. flour or cornstarch (about 10 g) and stir well until the mixture changes color slightly to golden. Gradually add the strained stock and 1/4 cup white wine (about 60 ml), stirring constantly until the sauce thickens. Season with salt and pepper to taste.
In a small bowl, mix the olive oil, vinegar, lemon juice, honey and Dijon mustard. Season with salt and pepper to taste. Mix all ingredients well. Pour the dressing over the finished salad.
Stir well to evenly distribute the dressing over the vegetables. Let the salad stand for about 10-15 minutes before serving. Cut the roasted pork neck into slices. Serve the meat with the sauce and the cabbage and carrot salad.
