This Viennese-style pork neck is not only incredibly juicy, but also incredibly flavorful.
I highly recommend this recipe to everyone!
How to prepare Viennese-style pork neck?
Ingredients:
One piece of pork neck (1.2 kg)
Salt (1 teaspoon)
Black pepper
Paprika (1 teaspoon)
1 to 2 tablespoons of oil
3 to 4 tablespoons of tomato paste
4 to 5 large cloves of garlic
Attachment:
Potatoes
Procedure:
Procedure
Wash a piece of meat and let it drain a little.
Then pat it dry lightly with paper towels.
Next, slice the meat into pieces about 3 cm thick.
There’s no need to pound the neck, but I tend to gently massage it with my hands after seasoning.
Season the meat on both sides with salt and pepper.
We also add sweet red bell pepper.
Add spices and salt to taste, but I recommend using less.
Or the following season.
If you like, you can add other spices, or a pinch of chili pepper.
Mix the seasoned meat with the oil.
We first mixed a crushed garlic clove into the oil and let it marinate for at least an hour.
Transfer to a baking sheet.
In a bowl, combine the juice with water.
Mix with the remaining minced garlic.
Or, you can add more seasoning if needed.
Cover with aluminum foil.
Bake in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for 40 minutes.
Then, fold the foil over and continue baking.
Add water as needed during cooking.
We recommend serving it with potatoes that are ideal: roasted, boiled, or steamed.
Enjoy your meal!