Festive pork

10 servings

120 minutes

Festive pork is a dish that embodies the coziness of home gatherings and a celebratory atmosphere. European cuisine offers us this recipe where tender pork neck gains rich flavor from being stuffed with garlic and aromatic rosemary. Baked in foil, it simmers in its own juices while the stuffing becomes a crispy base, filling the meat with savory notes. The potatoes cooked alongside absorb all the depth of flavor, turning into the perfect side dish. This dish is for those who appreciate simplicity and expressive taste. It is ideal for a festive table, bringing guests together over a meal and filling the home with aromas of joy and comfort.

Energy value per serving

• Calories: 919.9
• Proteins: 30.9g
• Fats: 75.7g
• Carbohydrates: 29.6g

Ingredients

• Garlic: 10 clove
• Pork neck: 2 kg
• Fresh rosemary: 1 stem
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 1 tbsp
• Potato: 1.5 kg
• Lard: 100 g

Cooking steps

1. The recipe is the same for any amount of meat from 1.5 to 3 kilograms.

2. Turn on the oven, place the baking tray inside, and preheat to 190 degrees.

3. We take a piece of pork neck and carefully stuff it with garlic. P.S. In recent years, I fall into a quiet stupor seeing factory packs on store shelves labeled 'SALO' salted, smoked - it doesn't matter. The associative line leads me to dismemberment. Well, never mind...

   Required ingredients:

   • Garlic: 10 cloves
   • Pork neck: 2 kg

4. We cut the salted SPIG into small pieces. This will be a bed for pork and potatoes and will make excellent cracklings.

   Required ingredients:

   • Lard: 100 g

5. We salt the pork, lightly pepper it, brush it with olive oil, insert a sprig of rosemary into it, and wrap it in foil.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 1 tablespoon
   • Fresh rosemary: 1 stem

6. Place the lard and meat on a hot baking sheet and leave in the oven for 1 hour.

7. While the meat is cooking, we clean, wash, and cut the medium potatoes in half.

   Required ingredients:

   • Potato: 1.5 kg

8. After an hour, we take out the baking tray, remove the foil, pour melted fat and juice over the meat, place the cracklings on a separate plate, and add the potatoes.

   Required ingredients:

   • Lard: 100 g
   • Potato: 1.5 kg

9. We cook the meat with potatoes for another hour. Don't forget to baste the potatoes with fat-juice. I do this 3-4 times during the hour.

10. To make time pass less slowly, I suggest having a tasty drink here and snacking on ready-made cracklings.

11. Enjoy your meal!