Pork neck baked with honey and carrots
8 servings
120 minutes
Pork loves sweetness, and the sweetness of honey and carrots is no exception. The carrots are cooked side by side here, but they must be eaten together. The recipe is taken from the book "For joy! Wonderful dishes for the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov.
1
Wash and dry the pork neck. Make 10-15 pockets in the meat with a thin knife. Stuff them with coarsely chopped garlic and rosemary leaves. Preheat the oven to 180 degrees. Rub the meat with olive oil and freshly ground pepper.
- Pork neck (collar): 1 kg
- Garlic: 1 head
- Rosemary: 4 sprigs
- Olive oil: to taste
- Ground black pepper: to taste
2
Wash the carrots, peel them, and cut them lengthwise into four or eight pieces. Spray a suitable baking dish with olive oil, place some carrots and a sprig of rosemary at the bottom. Put the meat on top. Surround it with the remaining carrots and rosemary, drizzle with olive oil. Pour soy sauce over the neck and carrots and place in the oven for 1 hour.
- Carrot: 5 piece
- Rosemary: 4 sprigs
- Olive oil: to taste
- Soy sauce: 100 ml
3
Take out the meat and drizzle it with honey. Then pour all the contents of the dish with the juice and sauce and place it in the oven for 10 minutes. Drizzle the meat and carrots again with juice and sauce, leaving in the oven for another 10 minutes. Repeat glazing one or two times depending on doneness.
- Honey: 5 tablespoon
4
Serve with whole carrot or cut into portions.
