Pork neck baked with onions and spices
8 servings
100 minutes
A rich dish with an abundance of aromatic and flavor nuances, for which onions, soy sauce, adjika, garlic, mustard and ginger are responsible. The recipe calls for coarse sea salt - if you don't have it, you can safely use regular salt, but in different proportions, based on taste.
1
Place the pork in a baking dish.
2
Make deep cuts about 1.5 cm apart, not reaching the bottom part of the meat.
3
Slice the onion into half rings.
4
Slice the garlic into thin slices.
5
Salt the meat, moving the cut pieces aside so that the salt penetrates deeper.
- Coarse sea salt: 1 teaspoon
6
Put 1 teaspoon of mustard in each cut.
- Mustard: 7 teaspoons
7
Then do the same with the onion.
- Red onion: 0.5 head
- Onion: 0.5 head
8
Place 2-3 slices of garlic in each cut.
- Garlic: 6 pieces
9
Season the meat generously with spices.
- Meat spice blend: 1 teaspoon
- Onion powder: 1 teaspoon
- Dry adjika (spice blend): 1 teaspoon
- Ground ginger: 1 teaspoon
10
Without touching the meat much, pour soy sauce at the bottom of the dish.
- Soy sauce: 5 tablespoon
11
Pour olive oil over the meat.
- Olive oil: 5 tablespoon
12
Cover the mold with foil and send it to a preheated oven at 190 degrees.
13
After 60 minutes, remove the foil, baste the meat with the juice from the bottom of the dish, and return it to the oven, reducing the temperature to 180 degrees.
14
After another 30 minutes, take the meat out of the oven and let it cool for 5 minutes.
15
Serve in portions, dividing the meat along the prepared cuts.