Spicy pork neck baked in a sleeve

6 servings

105 minutes

Spicy pork neck baked in a sleeve is the embodiment of French gastronomic art, harmoniously blending the aromas of garlic, rosemary, and thyme. The dish's history is rooted in the traditions of provincial French cuisine, where slow roasting allows the meat to reveal its full depth of flavor. Baking in a sleeve preserves the juiciness of the pork while infusing it with a bouquet of spices and delicate notes of Dijon mustard. The juicy texture and spiciness make this dish perfect for festive lunches or cozy family dinners. It is served hot with caramelized vegetables enriched with meat juices. This recipe exemplifies the ideal balance between simplicity in preparation and exquisite taste that will linger in memory and create an atmosphere of true culinary delight.

Energy value per serving

• Calories: 752.4
• Proteins: 28.9g
• Fats: 67.8g
• Carbohydrates: 6.6g

Ingredients

• Pork Boneless Neck: 1.2 kg
• Garlic: 1.5 head
• Onion: 1 head
• Cherry tomatoes on a branch: 100 g
• Bay leaf: 2 pc
• Fresh rosemary: 3 sprig
• Thyme: 5 sprig
• Ground ginger: to taste
• Spices for meat: to taste
• Salt: to taste
• Mix of peppers: to taste
• Dijon grain mustard: 1 tbsp
• Refined olive oil: 1 tbsp

Cooking steps

1. Prepare the ingredients.

2. Cut the pork not all the way through, so it can be opened up flat.

3. Cut the garlic head in half.

4. Grease the meat inside with a drop of olive oil.

   Required ingredients:

   • Refined olive oil: 1 tablespoon

5. Place the garlic on top.

   Required ingredients:

   • Garlic: 1.5 head

6. Add rosemary.

   Required ingredients:

   • Fresh rosemary: 3 sprigs

7. Then add thyme.

   Required ingredients:

   • Thyme: 5 sprig

8. Season with a pepper mix.

   Required ingredients:

   • Mix of peppers:  to taste

9. Add seasoning for the meat.

   Required ingredients:

   • Spices for meat:  to taste

10. Add a little salt.

    Required ingredients:

    • Salt:  to taste

11. Place a bay leaf on top.

    Required ingredients:

    • Bay leaf: 2 pieces

12. Carefully cover one part of the meat with the other.

13. Tie the meat for reliability.

14. Make holes in the meat with a knife.

15. Peel the garlic and cut the cloves in half.

16. Stuff the meat with garlic.

    Required ingredients:

    • Garlic: 1.5 head

17. Brush the pork with a small amount of olive oil.

    Required ingredients:

    • Refined olive oil: 1 tablespoon

18. Add a little salt.

    Required ingredients:

    • Salt:  to taste

19. Season with grated ginger.

    Required ingredients:

    • Ground ginger:  to taste

20. Spread with Dijon mustard.

    Required ingredients:

    • Dijon grain mustard: 1 tablespoon

21. Place the pork in a roasting bag, tying it at both ends and making a few small holes. Send it to a preheated oven at 200 degrees for 1 hour and 20 minutes.

22. Cut the sleeve for baking.

23. Chop the onion coarsely.

    Required ingredients:

    • Onion: 1 head

24. Place the onion and cherry tomatoes in a bag so that most of them are covered with juice.

    Required ingredients:

    • Cherry tomatoes on a branch: 100 g

25. Send to the oven for another 10 minutes, reducing the temperature to 170 degrees. Before serving, cut the string and remove the herbs with garlic from the meat.