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Pork neck tart

Pork neck tart

In a bowl put flour, yeast dissolved in milk, melted butter, whole egg and salt powder and knead the dough until it comes off the walls of the bowl. Grease a tart pan with butter, spread a round sheet and place it in the pan.

Place the neck slices, sliced ​​cheese, sliced ​​pepper and tomatoes. Bake for 15 minutes.

Good appetite.

pork neck (depending on the number of people), spices to taste, natural yogurt, garlic, mustard, dill

& # 8211 Marinate the meat a few hours before cooking. Season to taste. Cook the meat on the grill depending on how you like it.

Garlic sauce is prepared like this: grind the garlic, rub it well with a little sweet mustard and chopped dill, add salt and pepper

It can be served with a cabbage salad. Simple and good! Great appetite!

You can also try this video recipe

Pork neck with onion, pear and orange

Pork neck with french fries is the guilty pleasure of many Romanians. Instead of a grilled meat chop, you can prepare a sophisticated and sweet steak, which will change your opinion about pork.

Preheat the oven to 190C / gas stage 5.

With a blender or a food processor, pass half of the onion, mustard, jam, butter, seasoned with salt and pepper. Put the pork, in the whole piece, in an oven tray and grease it with the mixture prepared earlier.

Sprinkle the remaining onion slices, 4-sliced ​​orange, pear slices and herbs around the meat. Bake in the oven, without covering, for 15 minutes. Then reduce the heat to 180C / gas step 4 and let the steak brown for 1 hour and 15 minutes, until the knife penetrates easily.

Remove the steak from the pan and let it cool on a wood chipper or on a plate for 15 minutes before slicing.

While the steak cools, prepare the sauce. You need:

  • 100 ml dry white wine
  • 230 ml chicken soup juice
  • 1 teaspoon chopped sage leaves
  • 3 tablespoons butter
  • salt
  • pepper

Remove from the pan, oranges, herbs and drain the remaining sauce in a pan. Add the white wine and put them on medium heat. Pour the chicken soup and sage leaves and let them boil in the covered pan until the sauce is reduced by half.

Now reduce the heat and add the butter, stirring until it melts. Season with salt and pepper.

Serve the slices of meat with the hot sauce.

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Cold pork neck steak

I really liked this way of preparing pork neck. An aromatic steak comes out, full of taste and well coagulated. It slices well and hot, but I like it cold the most. It has a more natural taste, compared to commercial sausages. It is perfect for canapés, but also as an appetizer at a festive meal. It is also very suitable for improvising a quick meal, as in this recipe, or for quesadilla.
Season with what you like best. I used a mix of Greek spices (containing oregano, thyme, black pepper, pepper flakes) in combination with some garlic powder.

  • a piece of 1.5-2 kg boneless pork neck
  • favorite spices
  • salt
  • mustard
  • 3 large onions

The pork neck is pricked from place to place with a thin skewer stick, piercing the meat from one end to the other. In this way, salt and spices will penetrate better inside, and the meat will cook more evenly.

The neck is salted and seasoned, greased on all sides with mustard. Cover and leave at room temperature for 3-4 hours.

Preheat the oven to 150 degrees C. Wash the onions and cut them in half, without peeling them. In a deeper tray, place the onions with the cut up, forming a support on which to place the seasoned nape. Pour water on the bottom of the pan, reaching a maximum of half the onions. The meat should not touch the water, it will cook on onion rings.

Cover the tray with aluminum foil and place in the oven. After 2 hours, remove the foil. Keep it for another hour at 150 degrees C, and every 20-30 minutes, sprinkle the meat with the sauce from the pan. If the water evaporates, add more along the way.

After three hours, increase the heat a little (170-180 degrees C) and keep it for 45-60 minutes, to brown the surface. Then remove the tray from the oven, transfer the meat to a plate and cover with foil. Slice after complete cooling. Store 4-5 days in the cold, in a covered bowl.

TOTAL: 2000 grams, 3880 calories, 392 proteins, 246 lipids, 0 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Marinated pork neck

Marinated pork neck recipes: how to cook marinated pork neck and the tastiest recipes for baked pork neck, marinated Danube mackerel, marinated chicken breast, marinated pike, marinated beef in red wine, chicken breast salad with marinated onions, pork chop, pork back, stew pork, pork lungs.

Pilaf with marinated pork neck

Meat dishes - a cup (280 ml) long grain rice basmati -1 carrot marisor -1-2 onions -400 g marinated pork neck - I used the one that is commercially available for skewers that is very tender and does not require long-term thermal preparation.

Grilled pork neck

Meat dishes 4 slices of pork neck salt pepper and paprika 4 potatoes

Pork neck steak in the Romanian dish

Meat dishes 2 kg fresh pork neck one onion 3 cloves garlic pepper, allspice, bay leaf 2 apples 50 ml white wine

Grilled pork neck

Meat dishes 1 kg neck 200 ml wine an onion 4 cloves garlic salt pepper spices to taste

COCK ROLL as in the time of Elina Cantacuzino

Many delicious culinary stories in the book The sinful pleasures of gastronomy by Aurora Nicolau, published at Integral Publishing.
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ", edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on

A recipe from the time of Elina Cantacuzino, remade by KERA CALIȚA to Locanta Jariștea after almost four centuries: “The great bedfellow, Elina Cantacuzino, the daughter of the ruler Radu Şerban, the wife of the great bedfellow Constantin Cantacuzino, who remained a widow, retired to the estate of her native - Mărginenii. Here, out of boredom or perhaps in memory of the Chilomanians, the bedfellow Elina began to write a catastif of recipes and even to try them, pulling from time to time the surrounding boyars and boyars.

When he ordered the servants to cook cock roll, he was beginning to divide the whole, chubby cock, stuffed with the shiny yellow fat: his chest on one side, his thighs on the other, his entrails in the soup pot. Skillfully, they removed all the bones, chopped it on the chest and ground it, mixing it with salt, pepper, 20 grams of marjoram, 20 grams of sorrel, 20 grams of paprika, 30 ml of sweet white wine, three eggs and kneaded them with joy. The boneless rooster's thighs were beaten lightly with a wooden hammer until a sheet the thickness of an orange peel was made, smeared with the melted rooster of the weather, sprinkled with glass-crushed walnuts and chopped chestnuts.
READ COMPLETE RECIPE here: rooster roll as in 1670

Grilled pork

I can't believe that I didn't post the most tried recipe on the blog :)). I think you all know how to prepare the neck of the grill, it's very simple, I'm just writing a little extra to what you know, something from a friend :).

For grilled pork neck we need:

& # 8211 pork neck slices (with or without bone)

Today's recipe is a very simple one, with very few ingredients and fast enough for a baked pork steak. The way it is prepared in the oven gives you the guarantee from the start that you will get the tenderest pork neck in the oven from what you ate. Garlic flavored butter coats the pork neck giving it a special taste. So good that you will use it in other recipes for fried, stewed meat, grilled or baked.

I didn't use a lot of pork neck spices other than the basic ones, salt and pepper. But you can use your favorite spices or spice mixes. I flavored the butter with sweet paprika, garlic and parsley. You can also customize the flavored butter according to your preferences.

You can, for example, replace sweet paprika with spicy paprika or smoked paprika and parsley can be replaced with any greenery of your choice or with a mixture of greens.

How many calories does a pork neck have?

In this recipe, calories are calculated from each slice of pork neck seasoned and wrapped in flavored butter. Each slice of nape weighs 250 grams and has 369 calories.


Step 1

Pork neck marinated in beer

Place the sliced ​​pork neck in a deep pan and cover with olive oil, whole parsley bundles, thick julienned onions, crushed garlic and thyme. Mix well, pour enough beer to cover all the ingredients. Beer helps to soften the meat and form a crispy crust.

Leave to marinate for at least 2 hours, after which the pork neck can be fried on a hot grill. The marinade can be used for a maximum of 7 days, as long as it is kept in the refrigerator at a minimum of 4 ° C.

Serve with grilled eggplant with garlic and sour cream. Good appetite!