Gypsy-style pork neck

- juicy and tender pork neck - super tasty one-pot dish - perfectly seasoned meat and lots of vegetables

Preparation time: 30 minutes Baking time: 1 hour 50 minutes Number of servings: approximately 1250 g of dish Energy value 129 kcal Carbohydrates 5 g - Including sugars 2 g Protein 7 g Fat 9 g Diet: low-sugar, low-carbohydrate, high-protein.

• 4 large pork neck chops - 500 g
• 1 large onion - 300 g (or more)
• 4 larger mushrooms - 200 g (or more)
• 2 medium pickled cucumbers - 100 g
• 2 slices of pickled pepper - 100 g
• 2 tablespoons of wheat flour
• 2 tablespoons of lard or 3 tablespoons of oil for frying
• spices: a tablespoon of sweet paprika, a flat teaspoon of salt, half a flat teaspoon of pepper, a large pinch of hot paprika
• 1/3 cup of water
• 1/3 cup of tomato puree
• 1 tablespoon of your favorite mustard
• a tablespoon of wine vinegar or 3 tablespoons of lemon juice
• 4 cloves of garlic
• a teaspoon of sugar

Gypsy-style pork neck

My glass holds 250 ml. The vegetables were weighed before any peeling/preparation.

Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients used in this recipe. The listed ingredients yield up to six servings of pork neck with a delicious sauce and vegetables.

Before preparing the recipe, I encourage you to read the entire post first. It contains many interesting tips on ingredients and their substitutes. You might want to use red onion instead of regular onion, for example.

Gypsy pork neck recipe

Slice approximately 500 grams of pork neck into slices no thicker than 1.5 cm. I recommend lightly pounding the pieces with a meat mallet. Place the pounding cutlets on a wooden board (place a cotton cloth or oven mitt under the board to muffle noise).

Slice the lightly pounded cutlets in half again. Sprinkle both sides of each piece with the spice mixture: a tablespoon of sweet paprika, a level teaspoon of salt, half a level teaspoon of pepper, and a generous pinch of hot paprika.

Pour two tablespoons of all-purpose flour onto a deep plate. Coat each cutlet in flour. Heat a large, heavy-bottomed frying pan. Reduce the heat to slightly above medium. Add lard or vegetable oil for frying. Place the pork chops in the heated pan and fry until golden brown on both sides. The cutlets should take no more than 2 minutes per side. Pay attention to the heat setting. The cutlets should fry evenly. If they start to burn and darken quickly, be sure to reduce the heat setting. If after a minute they are still pale and not cooking well, increase the heat setting. Fry all the pork chops in this manner on both sides.

Place the seared meat in a medium-sized ovenproof dish.

Prepare the vegetables. Peel and dice the onion. Cut the mushrooms into bite-sized pieces. Peel and cut the pickled cucumbers into shorter strips, and only cut the pickled peppers into strips.

Tip: Instead of a regular onion, you can use a garlic or red onion. You can also add significantly more mushrooms and onions, and omit the pickled peppers and substitute a single fresh pepper.

Finally, add the brine. Mix all the brine ingredients thoroughly in a bowl. These will include: 1/3 cup each of water and tomato puree; one tablespoon of wine vinegar or 3 tablespoons of lemon juice; one tablespoon of your favorite mustard, such as Dijon, for a spicier dish, or mild delicacy for a slightly milder version; one teaspoon of sugar; and four garlic cloves, pressed through a garlic press.

Tip: Instead of tomato puree, you can use canned chopped tomatoes. For a more vibrant color and intense flavor, add two tablespoons of tomato paste.

Place the chopped vegetables on top of the seared pork neck pieces. Pour the marinade over the entire dish. Before baking, you can sprinkle the dish with freshly ground pepper.

Cover the dish with the Gypsy-style pork neck tightly with foil or use a lid and place in an oven preheated to 180 degrees Celsius (top/bottom oven). Bake the pork neck for a total of almost two hours (minus the 10-minute mark). Twenty minutes before the end of the cooking time, remove the lid, gently stir the contents of the dish, and continue baking uncovered. After this time, the meat should be perfectly cooked, tender, and juicy.

Gypsy-style pork neck with sauce and vegetables tastes delicious served with homemade kopytka (dumplings), Silesian dumplings, or mashed potatoes. It can also be served with your favorite groats, such as pearl barley or buckwheat. A slice of fresh bread also works well.

Enjoy your meal.