Pork with garlic and pine nuts
6 servings
180 minutes
Pork with garlic and pine nuts is a harmony of flavors and aromas that blends with European culinary traditions. The dish's history traces back to the era when meat was roasted with spices to preserve its richness and aroma. Tender pork neck, infused with a spice mix and stuffed with garlic, gains a rich flavor and expressive character. Bay leaves and allspice fill the meat with subtle woody notes, while pine nuts add a light creaminess. Baking in foil retains juiciness, making the meat soft and fragrant. The dish is perfect for festive dinners or cozy family gatherings.
1
Grind salt, black pepper, rosemary, and coriander in a mortar. Rub the mixture onto the pork.
- Sea salt: to taste
- Black peppercorns: 8 pieces
- Dried rosemary: to taste
- Coriander seeds: to taste
2
Peel the garlic, cut each clove in half lengthwise. Make incisions in the pork and stuff them with garlic.
- Garlic: 4 cloves
3
Lay the foil for baking on the table with the shiny side up, crosswise in 2 layers. Place a bay leaf and allspice in the center, drizzle with oil, rub the pork with oil and place it on top of the bay leaf. Sprinkle with pine nuts.
- Bay leaf: 1 piece
- Allspice peas: 4 pieces
- Vegetable oil: 1 tablespoon
- Pork neck: 1.5 kg
- Pine nuts: 1 tablespoon
4
Tightly wrap the foil, then cover with another layer. Let it sit like this for about an hour.
5
Preheat the oven to 180 degrees, put the pork inside, roast for 2 hours, take it out, and eat. What remains is tastier eaten cold, thinly sliced in sandwiches.