Festive flavours: Crafting the perfect holiday pork neck
Thank goodness Christmas exists. Because if it didn't, would anything be a good enough motivator to prepare so many homemade delicacies? On a daily basis, we buy cold cuts that contain many additives to enhance flavour and allow for longer storage. The holidays are an opportunity to prepare a roast or boiled portion of meat, which is much healthier than store-bought products.
11 December 2024 17:28
You can prepare pork neck for the holidays in several different ways. It tastes great roasted in a sleeve with sweet additions, such as apples or dried plums. Meanwhile, meat stewed with vegetables is a good idea for a one-pot meal. You throw everything into a roasting pan, put it in the oven, and take out a ready-made dinner. However, the most tender pork neck turns out to be cooked with spices using the 2x10 method.
How to choose a good pork neck for homemade cold cuts?
When selecting pork neck in the shop, pay attention to several important details. First of all, fresh meat should have a uniform pink colour—this is a sign that it hasn't been subjected to lengthy processing before. Avoid pieces with excess fat, but also do not choose ones that are too lean—a slight marbling will provide juiciness and flavour. Check if the portion has a springy consistency. The most effective method is to press on the meat. A well-selected piece will quickly return to its original shape. It's worth buying meat from a trusted local butcher, who guarantees the quality and freshness of their products.
Recipe for pork neck 2x10
The 2x10 method involves boiling the meat with spices twice, day after day—2 times for 10 minutes each. This method of preparation ensures that the pork neck is both tender and delicate.
Ingredients:
- 1 kg pork neck,
- 2 litres of water,
- 5 cloves garlic,
- 3 tablespoons salt,
- 2 tablespoons mayonnaise,
- 2 tablespoons mustard—can be table or Silesian,
- 1 tablespoon ground sweet paprika,
- 2 tablespoons marjoram,
- 4 allspice berries,
- 3 bay leaves,
- 4 black peppercorns.
Instructions:
- Pour water into a pot, add all the spices, garlic pressed through a press, mayonnaise, and mustard.
- Place the meat in this brine and bring to a boil.
- Boil for 10 minutes from the moment it starts to boil.
- Remove from the stove, cover with a lid, and set aside for 10 hours.
- After this time, repeat the cycle to cook the Christmas pork neck.
How to serve boiled pork neck?
Juicy boiled meat tastes great both served hot and cold. You can serve pork neck with Christmas sauerkraut stew, roasted potatoes, or alongside colourful salads. Cooled meat is great for sandwiches. Such a slice spread with mayonnaise and topped with pork neck, pickled cucumber, and horseradish is exceptionally filling and much healthier than a sandwich with store-bought ham. The meat tastes perfect with freshly baked homemade sourdough bread.
