Pork Neck with Oven-Roasted Vegetables
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Recipe-Ingrediants
In the realm of culinary delights, few things compare to the satisfaction of savoring a meal that brings together succulent pieces of meat with perfectly roasted vegetables. This gastronomic harmony not only tantalizes our senses but also transforms dining into an experience worth celebrating. Just one taste is enough to convince you...
Ingredients
• 6 pork neck chops
• 1 bottle of beer
• 2 onions, sliced
• 3 cloves of garlic, sliced
• 4 medium zucchinis, cut into generous chunks
• 5 medium carrots, cut into hearty pieces
• 1 potato, cut into substantial chunks
• Juice of two juicy lemons
• 3 tbsp mustard
• Salt, pepper, thyme, and oregano
• Olive oil
Directions
Let's begin with the meat. In a bowl, pour ? of the beer, a drizzle of olive oil, thyme, oregano, salt, pepper, and mustard. Mix thoroughly. Place the pork neck chops inside the mixture and mix well to ensure the marinade covers everything. Cover with plastic wrap and let them marinate for 3-4 hours. Ideally, you can start the marination process in the evening and finish cooking the next day.
In a wide pot, heat some olive oil and add the onions. Saute them until softened, then add the garlic and pork chops. Pour in the remaining beer, season with salt and pepper, add the carrots, lemon juice, the marinade's broth, and reduce the heat. Let it simmer for about 45 minutes. Then add the potatoes and zucchinis and simmer for another 15 minutes.
Transfer the dish into a baking dish and roast at 180°C (350°F) for approximately 15 more minutes, until the zucchinis and potatoes are cooked and the dish gets a nice color.
Serve hot, topped with freshly ground pepper and a drizzle of raw olive oil.
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