Pork neck with mustard and carrot cream
4.9
A refined and flavorful dish that captivates with its golden crust and aromatic mustard notes. Accompanying it is a velvety carrot cream, sweet and delicate, perfectly balancing the flavors
Yield:
6 servings
Total time:
3 h 5 min
Preparation time:
20 min
Cooking time:
2 h 45 min
Difficulty:
Cost:
Tools:
Oven, Blender, Pan, Baking tray
Weight per serving:
410 g
Energy:
470 Kcal
Carbohydrates:
7 g
Fats:
26 g
Proteins:
49 g
Basketball:
1 h 5 min
Allergens:
Mustard, Milk
Diet:
Gluten-free, Ketogenic, High-protein
Pairing:
Cabernet sauvignon
Occasion:
Winter dinner
Ingredients
Portions for 6 servings
6
1.5
kg
15
g
q.s.
q.s.
100
g
q.s.
For the carrot cream
Method
It takes steps in 3 h 5 min
3
Sprinkle the surface of the meat with mustard, salt, pepper, and chopped rosemary, and place the pieces in a baking dish, pouring wine at the bottom
4
Cover the meat with aluminum foil and bake at 190 degrees Celsius in static mode for two and a half hours
5
Remove the meat from the oven, take off the aluminum foil, then bake again at 220 degrees Celsius in ventilated mode for 10/15 minutes
Cost
Although it is a meat dish, pork shoulder is definitely one of the most economical cuts, costing just a few euros per serving
Health
The fat content is not low; it is definitely a dish to avoid when on a diet
Author
Editorial staff - Luca M.
4.9
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