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Introduction:
Roasted pork neck is a flavorful and versatile dish that brings a hearty, savory element to any meal. Whether you're making sandwiches or preparing a delicious dinner, this recipe will offer a tender and juicy roast, perfect for a variety of occasions. With a golden-brown exterior and a melt-in-your-mouth interior, this roasted pork neck will elevate your culinary experience. The rich flavors of garlic, rosemary, and thyme will infuse the meat, leaving everyone asking for seconds!
Ingredients:
3-4 lbs pork neck
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon onion powder
1/2 cup dry white wine (optional)
1 cup chicken broth
Fresh parsley, for garnish (optional)
Directions:
Preheat the oven: Start by preheating your oven to 375°F (190°C).
Prepare the pork neck: Pat the pork neck dry with paper towels to ensure a crispy exterior.
Season the pork: In a small bowl, mix together the minced garlic, rosemary, thyme, salt, pepper, paprika, and onion powder. Rub this seasoning mixture all over the pork neck, making sure to cover every surface of the meat.
Sear the pork (optional but recommended): Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork neck on all sides until browned (about 3-4 minutes per side). This step helps to lock in the flavors and juices.
Roast the pork: Once seared, pour the chicken broth (and white wine if using) around the pork in the skillet. Transfer the skillet to the preheated oven and roast for 2 to 2.5 hours, or until the pork is fork-tender and the internal temperature reaches 190°F (88°C).
Rest the meat: After roasting, remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Serve: Slice the pork neck thinly and serve it on warm bread for sandwiches or plate it as a main dish with your favorite sides.
Serving and Storage Tips:
Serving suggestions: For a sandwich, layer the sliced pork with your choice of condiments such as mustard, pickles, or coleslaw. Serve with roasted vegetables or mashed potatoes for a more substantial dinner.
Storage: Store any leftover roasted pork neck in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, simply warm it in the oven or on the stovetop with a bit of broth or water to retain its juiciness.
Variations:
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