When slowly roasted at a low temperature, the pork neck becomes so tender that it easily falls apart with a fork, and the spices have time to deeply penetrate the meat.
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“It’s a simple but very reliable way to prepare a hearty lunch or dinner for the whole family,” says reader Daiva, sharing a recipe she has been using for years.
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Ingredients
- 1–1.5 kg pork neck
- 2–3 cloves of garlic
- 1–2 tablespoons mustard
- 1 tablespoon honey (optional, but very suitable)
- 2 tablespoons oil
- Salt and pepper
- 1 teaspoon smoked paprika (if you like)
- A splash of water or broth
Preparation
- Rub the neck well with salt, pepper, minced garlic, mustard, oil, and if you want a bit of sweetness, honey and paprika. Let it rest for at least an hour, or if you have time – even overnight.
- Place the meat in a baking dish, add a splash of water or broth, cover with foil or a lid.
- Bake in the oven at 150°C for about 3–4 hours. Don’t rush – this is the whole point.
- In the last half hour, remove the lid so the top browns nicely and forms a light crust.
“We usually eat it with mashed potatoes, roasted potatoes, or pickled vegetables. And the next day this meat is even tastier – perfect for sandwiches,” Daiva assures.
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