Braised Pork Neck in Paprika Sauce

Juicy meat slices in sauce are a great idea for a tasty weekend lunch. This time we used pork neck, prepared in a rich vegetable sauce with paprika. Serve it with roasted or mashed potatoes, polenta, or bread dumplings. Almost a must-have addition is also sliced bread, which you can use to wipe the pot and plates clean to the last drop.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Meat, pork, neck

  • pieces Salt, table

  • 3 spoons Oil, vegetable oil, canola

  • 3 pieces Onion, raw

  • pieces Carrot, fresh

  • 4 pods Garlic, fresh

  • 1 spoon Tomato, concentrate

  • 1 dl Alcohol, Wine, White

  • 2 piece Bell pepper, yellow, fresh

  • pieces Spices, bay (leaves)

  • pieces Soup base, beef, cube

Steps

  1. Wash the meat slices and dry them with paper towels. Season both sides with pepper and salt.

  2. Peel the onion and garlic, then finely chop them separately. Clean and wash the vegetables. Grate the carrot finely. Cut the bell pepper into strips or chunks, whichever you prefer.

  3. Place a pot on the stove that can later be put in the oven (you can also use a larger ovenproof pan). Pour oil into the pot and heat it over medium heat. Sear the pork slices on both sides until golden brown. Remove them from the pot and keep them warm on a plate.

  4. Add the onion to the pot and sauté it, stirring until it becomes translucent and soft. Add the garlic and carrot. Continue to sauté the vegetables, stirring constantly, for about 5 minutes until they soften slightly. Add more oil if needed.

  5. Stir the tomato paste into the sautéed vegetables, then pour in the wine. Use a spatula to scrape the bottom of the pot to release all the caramelized bits that formed during sautéing. Once the alcohol evaporates, add the chopped bell pepper and pour in the broth/water. Season the sauce with salt and ground pepper to taste.

  6. Return the seared meat slices to the pot. Wait for the sauce to come to a boil, then cover the pot and place it in the oven preheated to 170 degrees Celsius for about 1.5 hours.

  7. After 1.5 hours of cooking, check if the meat slices are tender enough. Uncover the pot and let the dish bake uncovered for another 10-15 minutes, allowing the sauce to thicken and the meat to brown nicely on top.

  8. Serve the meat slices on plates with the sauce from the pot. Offer your chosen side dish alongside.

Nutrition Information (Per 100g)

  • Calories: 135.95 kcal
  • Fat: 8.47 g
    • Saturated Fat: 2.23 g
  • Carbohydrates: 4.16 g
    • Sugars: 1.11 g
  • Protein: 9.36 g
  • Fiber: 0.22 g

Advice

If we dont have a suitable pot or pan, we can transfer the sauce to a deep baking dish and place the seared meat slices on top. Then, cover the dish tightly with aluminum foil and place it in the preheated oven.