Fragrant festive pork stuffed with cheese and tomatoes
6 servings
90 minutes
Aromatic festive pork stuffed with cheese and tomatoes is a refined dish of European cuisine, perfect for a celebratory dinner. The origins of this recipe trace back to the traditions of roasting meat with fillings, widely practiced in French and Italian gastronomy. Tender pork neck marinated in a savory mix of soy sauce, lemon juice, and mustard acquires a deep flavor. The filling of gooey Edam cheese and juicy tomatoes adds richness and a slight tang to the dish. Baking in foil keeps the meat juicy, while the final roasting with potatoes makes it a complete main course. This is not just meat — it's a celebration of flavor, the warmth of home cooking, and gastronomic pleasure.
1
Prepare the marinade: pour soy sauce, lemon juice, mustard, and vegetable oil into a bowl and mix well.
- Soy sauce: 3 tablespoons
- Lemon juice: 1 tablespoon
- Mustard: 1 tablespoon
- Vegetable oil: 4 tablespoons
2
Wash a piece of meat (neck, pork loin), make cuts, sprinkle with a mixture of peppers, finely chopped garlic, and sliced ginger.
- Pork neck (collar): 1500 g
- Ground pepper blend: pinch
- Garlic: 3 cloves
- Fresh ginger root: 1 piece
3
Pour the prepared marinade over the meat and refrigerate to marinate, preferably overnight.
- Pork neck (collar): 1500 g
4
Remove the meat from the marinade, place sliced tomatoes and cheese in the cuts.
- Tomatoes: 1 piece
- Edam cheese: 100 g
5
Wrap the meat in foil and place it in a preheated oven at 200 degrees for 1 hour.
6
During this time, peel the potatoes and boil them until half-cooked.
7
After an hour of roasting the meat, open the foil, place boiled potatoes around the meat on the baking sheet, and roast for another 15 minutes.
