Pork neck ham
6 servings
210 minutes
Pork neck brawn is a true embodiment of Russian culinary tradition, combining simplicity of preparation and rich flavor. Since ancient times, roasted meat has symbolized home comfort and festive gatherings. This recipe offers tender pork infused with the aromas of garlic, carrots, and bay leaves. Spices create an exquisite harmony of flavors, while baking in foil helps retain the meat's juiciness. Brawn is perfect for serving hot or cold, complementing a cozy family dinner or becoming the centerpiece of a festive table. Its rich, spicy taste pairs excellently with mustard, horseradish, or fresh vegetables, creating true gastronomic delight.
1
Wash the meat and leave it to dry. Cut the carrot into thick sticks 3-4 cm long. Peel the garlic head and cut the cloves lengthwise into three parts.
- Pork neck: 1.5 kg
- Carrot: 1 piece
- Garlic: 3 heads
2
Crush the remaining two garlic cloves into a bowl, add black ground pepper, salt, bay leaf, and olive oil. Mix the mixture thoroughly until homogeneous.
- Garlic: 3 heads
- Ground black pepper: 2 tablespoons
- Salt: 1.5 tablespoon
- Bay leaf powder: 1 tablespoon
- Olive oil: 1 teaspoon
3
Make holes in the meat with a long sharp knife from all sides and alternately place chopped carrots and garlic in the holes.
- Carrot: 1 piece
- Garlic: 3 heads
4
Preheat the oven to 180 degrees, and coat the piece of meat with a spice mixture and let it rest for 15 minutes.
- Pork neck: 1.5 kg
- Ground black pepper: 2 tablespoons
- Salt: 1.5 tablespoon
- Bay leaf powder: 1 tablespoon
- Olive oil: 1 teaspoon
5
Wrap the meat in 4 layers of foil, place in the oven, and bake for 2.5 hours.