Soft Oven-Baked Pork Neck

A true delicacy made from pork that you wont need a knife to cut, as it will be so tender and juicy that it will fall apart. The preparation requires just a few minutes, and then you can let the oven do the rest of the work. Serve it with crispy garlic broccoli and cauliflower puree, which you can of course replace with a more classic mashed potato.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Cauliflower puree

  • 1 piece Cauliflower, fresh

  • pieces Salt, table

  • 2 spoons Butter, unsalted

  • 1 spoon Oil, vegetable oil, canola

Crispy broccoli

  • 1 piece Broccoli, fresh

  • pieces Salt, table

  • 2 spoons Oil, olive

  • 2 pod Garlic, fresh

Roast

  • 1 kg Meat, pork, neck

  • pieces Salt, table

  • 2 spoons Oil, olive

  • 1 spoon Butter, unsalted

  • 3 pods Garlic, fresh

  • 5 pieces Thyme, fresh

Steps

  1. Preheat the oven to 150 degrees Celsius. Season the pork, which should be at room temperature, with salt and pepper. Crush the garlic cloves with a knife and peel them.

  2. Pour olive oil into a pan, add butter, then the crushed garlic cloves and thyme sprigs. Sear the seasoned pork neck on all sides in the flavored oil.

  3. Transfer everything into a roasting bag, being careful not to burn yourself. Tie the bag with kitchen string and make a single cut or puncture with scissors or a knife. Place the bag in a baking dish and put it in the preheated oven for three hours.

  4. Half an hour before the end of baking, remove the green leaves from the cauliflower head, cut it into four equal parts, and boil it in salted water for 20 minutes. Drain the water, then add pepper, butter, and optionally truffle oil to the cooked cauliflower for a special flavor. Blend the cauliflower with a hand mixer until smooth.

  5. Cut the broccoli into florets, boil them in salted water for 3 minutes, then drain and cool under cold water. Peel the garlic and slice it thickly, then quickly sauté it in heated oil. Add the broccoli and sauté for one minute to keep it slightly crispy, then transfer the florets to a plate.

  6. Take the pork roast, which has been resting for at least 10 minutes after baking, out of the bag and strain the juices. Shred the meat with a fork and serve it on the cauliflower puree, drizzle with the juices, and garnish the plates with broccoli florets. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 172.34 kcal
  • Fat: 12.52 g
    • Saturated Fat: 4.01 g
  • Carbohydrates: 2.31 g
    • Sugars: 0.24 g
  • Protein: 10.76 g
  • Fiber: 0.73 g