Description
Favorite dish of pork neck, "book", which I baked in the oven in two ways: simply in a pan and sleeve. And so, so tasty and juicy. This time I decided to use the recipe from somewhere brought my wife. Of course, as usual, has made adjustments. The name of this dish adequate not invented – it is definitely not the owner, rather the manuscript. Let it remain natural products, neck. Dish that you can enjoy for a long time, it is good and hot on the Christmas table, and cold, so I cook a lot at once, do not be confused by the amount.
Ingredients
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Pork neck
2 kg
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Prunes
100 g
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Dried apricots
100 g
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Walnuts
80 g
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Garlic
8 tooth
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Honey
2 Tbsp
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Mustard
2 Tbsp
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Olive oil
2 Tbsp
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Ginger
1 Tbsp
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Salt
-
Black pepper
Cooking
Prunes and apricots should be washed, dried. Prunes chopped not too finely.
Also – the dried apricots.
Walnuts chop with a knife.
Peel a garlic cloves cut into 2-3 parts.
Peel the ginger, grate on a fine grater.
For marinade mix olive oil, honey, ginger, mustard, mix well.
The neck cut into segments with a width of approximately 2.5-3 cm (I got 6 segments), not dorezaya to the end, leaving a base thickness of about 2 cm Narrow sharp knife to do the top slits and fill each segment with garlic. Neck salt and pepper inside and out.
Between segments to put the prunes, apricots, walnuts in any sequence.
Neck tie with string and cover with marinade. Put in a sleeve for baking and leave to marinate for a couple of hours.
Bake in the oven preheated to 200 degrees, 50 minutes. Sometimes in such cases suggest a sleeve to pierce – I don't, good sleeve in this mode will not burst. Bad stabs himself. To remove, carefully cut the sleeve to give the neck a bit to catch my breath. Cut into portions and serve! You can eat it and cold. Bon appetit!
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