Pork neck with bulgur in the oven
12 servings
90 minutes
Pork neck with bulgur in the oven is a refined dish of European cuisine that combines the rich flavor of meat and the delicate texture of bulgur. Its roots go back to home cooking traditions where baking reveals the full palette of flavors. Tender pieces of pork infused with the aroma of onion, carrot, and garlic gain special juiciness, while bulgur becomes the perfect side dish by absorbing the juices of meat and spices. Bay leaf adds subtle spicy notes, and lightly frying the ingredients before baking enhances flavor depth. This dish is ideal for a cozy family dinner or festive table, delighting guests with a harmonious balance of flavors and an appetizing appearance.
1
Prepare the necessary ingredients.
2
Pour 50 ml of vegetable oil into the pan.
- Vegetable oil: 50 ml
3
Wash the meat well under running water, dry it a little, cut it into portions, place it in a pan, and put the pan on the heat.
- Pork neck (collar): 1 kg
4
Fry the meat over medium heat with the lid open on both sides until golden brown, stirring occasionally.
5
Peel the onion, wash it well under running water, cut it into strips, and add it to the meat in the pan.
- Onion: 1 head
6
Peel the carrot, wash it well, dry it a bit, cut it into strips, and add it to the pan with the meat and onion.
- Carrot: 150 g
7
Place the meat with vegetables in a baking dish.
8
Peel the garlic, crush it through a press or finely chop it and place it in the baking dish with the meat and vegetables. Add 2 bay leaves.
- Bay leaf: 2 pieces
9
Place the bulgur in the pan where the meat was fried and sauté it a little, stirring occasionally.
- Bulgur: 200 g
10
Place the bulgur in a baking dish.
11
Pour 400 ml of water into the mold. Add salt to taste.
- Salt: to taste
12
Cover the dish with a lid or foil and place it in the oven.
13
Cook bulgur with meat in a preheated oven at 175 degrees for about 40 minutes. Serve hot or warm.
