Spicy pork neck baked in a sleeve
6 servings
105 minutes
Spicy pork neck baked in a sleeve is the embodiment of French gastronomic art, harmoniously blending the aromas of garlic, rosemary, and thyme. The dish's history is rooted in the traditions of provincial French cuisine, where slow roasting allows the meat to reveal its full depth of flavor. Baking in a sleeve preserves the juiciness of the pork while infusing it with a bouquet of spices and delicate notes of Dijon mustard. The juicy texture and spiciness make this dish perfect for festive lunches or cozy family dinners. It is served hot with caramelized vegetables enriched with meat juices. This recipe exemplifies the ideal balance between simplicity in preparation and exquisite taste that will linger in memory and create an atmosphere of true culinary delight.
1
Prepare the ingredients.
2
Cut the pork not all the way through, so it can be opened up flat.
3
Cut the garlic head in half.
4
Grease the meat inside with a drop of olive oil.
- Refined olive oil: 1 tablespoon
5
Place the garlic on top.
- Garlic: 1.5 head
6
Add rosemary.
- Fresh rosemary: 3 sprigs
7
Then add thyme.
- Thyme: 5 sprig
8
Season with a pepper mix.
- Mixed peppercorns (four peppers): to taste
9
Add seasoning for the meat.
- Meat spice blend: to taste
10
Add a little salt.
- Salt: to taste
11
Place a bay leaf on top.
- Bay leaf: 2 pieces
12
Carefully cover one part of the meat with the other.
13
Tie the meat for reliability.
14
Make holes in the meat with a knife.
15
Peel the garlic and cut the cloves in half.
16
Stuff the meat with garlic.
- Garlic: 1.5 head
17
Brush the pork with a small amount of olive oil.
- Refined olive oil: 1 tablespoon
18
Add a little salt.
- Salt: to taste
19
Season with grated ginger.
- Ground ginger: to taste
20
Spread with Dijon mustard.
- Wholegrain Dijon mustard: 1 tablespoon
21
Place the pork in a roasting bag, tying it at both ends and making a few small holes. Send it to a preheated oven at 200 degrees for 1 hour and 20 minutes.
22
Cut the sleeve for baking.
23
Chop the onion coarsely.
- Onion: 1 head
24
Place the onion and cherry tomatoes in a bag so that most of them are covered with juice.
- Cherry tomatoes on the vine: 100 g
25
Send to the oven for another 10 minutes, reducing the temperature to 170 degrees. Before serving, cut the string and remove the herbs with garlic from the meat.
