Pork neck roasted in the Oven with Puree and Asparagus

Helena Radulovic Toffolon
Jun 29
7 min read

Pork neck roasted in the Oven with Puree and Asparagus

Oven-Roasted Pork Neck with Creamy Puree and Asparagus

A Wonderful Family Sunday Lunch: A Culinary Delight

Sunday lunch is a cherished tradition in many households, a time for family to gather, share stories, and enjoy a delicious meal together. This particular Sunday, we prepared a delightful feast centered around succulent pork neck steaks, which were baked to perfection in a flavorful marinade. The process of cooking these steaks is simple yet yields extraordinary results, making it an ideal choice for a family gathering.

Preparation of Pork Neck Steaks

To create these mouthwatering pork neck steaks, you will need approximately 1.4 kg of pork neck. This cut of meat is known for its tenderness and rich flavor, making it a favorite among meat lovers. Along with the pork, gather a few essential ingredients: a couple of onions, several cloves of garlic, fresh rosemary, fresh thyme, and a good quality cooking oil. The combination of these ingredients not only enhances the flavor of the meat but also infuses the dish with aromatic qualities that will tantalize your taste buds.

The Marinade: A Symphony of Flavors

The marinade is where the magic happens, transforming the pork into a dish that is both soft and well-cooked. For the marinade, you will need a variety of ingredients that work together to create a complex flavor profile. These include red ground pepper, ketchup, soy sauce, salt, pepper, oil, thyme, BBQ sauce, mustard, honey, garlic powder, and freshly squeezed lemon juice. Each component plays a crucial role; for instance, the soy sauce adds depth, while the honey provides a touch of sweetness that balances the savory elements. To prepare the marinade, combine all the ingredients in a bowl, whisking them together until they are well blended. Then, place the pork neck steaks in a large resealable bag or a shallow dish, pouring the marinade over the meat. Make sure the steaks are fully coated, then seal the bag or cover the dish and let it marinate in the refrigerator for at least a few hours, or ideally overnight. This allows the flavors to penetrate the meat, ensuring a delicious outcome.

Accompaniments: Mashed Potatoes and Asparagus

To complement the rich flavors of the pork, I decided to prepare creamy mashed potatoes and tender asparagus. The mashed potatoes are a classic side dish that pairs beautifully with the pork. For the perfect puree, you will need a few simple ingredients: potatoes, a little cream for richness, butter for flavor, milk to achieve the desired consistency, and a pinch of salt to enhance the taste. Begin by peeling and chopping the potatoes into even pieces, then boil them in salted water until they are fork-tender. Drain the potatoes and return them to the pot, adding in the cream, butter, and milk. Mash everything together until smooth and creamy, adjusting the seasoning with salt to taste. As for the asparagus, it is a wonderfully nutritious vegetable that adds a vibrant color to your plate. To prepare it, you will need a cooking pot filled with plain water and a teaspoon of salt. Bring the water to a boil, then add the asparagus spears and cook them for just a few minutes until they are bright green and tender-crisp. This method preserves their natural flavor and crunch.

A Delicious White Sauce for the Asparagus

To elevate the asparagus further, you can prepare a delightful white sauce that complements the vegetable beautifully. For this sauce, gather sour cream, a bit of yogurt for tanginess, a sprinkle of pepper and salt for seasoning, and fresh herbs such as parsley or dill for an aromatic finish. In a small bowl, mix the sour cream and yogurt together, then season with salt and pepper to taste. Finally, chop the fresh herbs and stir them into the sauce. This creamy concoction adds a luxurious touch to the asparagus and enhances its flavor.

Setting the Table and Enjoying the Meal

As the aroma of the baked pork neck steaks fills your kitchen, it’s time to set the table and prepare for the family feast. Arrange the mashed potatoes and asparagus on platters, and carve the pork neck steaks into thick slices, showcasing their juicy, tender texture. Invite your family to gather around the table, where you can all enjoy this wonderful Sunday lunch together. With each bite of the perfectly marinated pork, creamy mashed potatoes, and fresh asparagus drizzled with the white sauce, you will create lasting memories filled with warmth, laughter, and the joy of sharing a meal.

Ingredients: simple, total time: 80 min., 4-6 servings

1. 4 kg pork neck / cut into fillets 1.2 cm
Olive oil EVO to taste
200 g onion/ cut into ribs
5 cloves of garlic/ cut into leaves
2 sprigs rosemary/ or dry
2 sprigs of thyme/ or dry
black pepper to taste

Marinade:

100 ml Olive Oil EVO/or seed oil
3 tsp mustard
1 full Tbsp smoked ground paprika
1 Tbsp of honey
1 tsp garlic powder
1/3 tsp salt
1/2 Tbsp lemon juice/ or vinegar
1 Tbsp BBQ sauce
1 Tbsp soy sauce
1 Tbsp mild ketchup
1/2 tsp black pepper/ or to taste
pinch of thyme

Mashed Potatoes:

8 medium potatoes / peeled and diced
30 g butter
150 ml hot milk
1 full tsp salt/ or to taste
2 Tbsp sour cream

For Asparagus:

1 bunch of Asparagus/ 20 pieces
1 tsp salt
water for boiling
White Sauce for serving as desired/ recipe :(50 ml yogurt, 150 sour cream, 1 tsp weed dill or parsley, litlle salt and black pepper, 1/2 Tbsp lemon juice,- mix well) - optional

Preparation:

Preparation of Pork neck Steaks:

Using a mallet, tenderize the steaks to the thickness of your thumb, and then pierce them with a meat tenderizing tool.
Thoroughly dry the steaks with a kitchen towel and set them aside.

Preparation Marinade:

In a small bowl, combine all the marinade ingredients and whisk thoroughly until a creamy mixture is achieved.

Marinating Steaks:

Pour a portion of the marinade over the steaks, ensuring they are thoroughly coated on all sides and edges. Reserve half of the marinade for later use.
If time permits, refrigerate the steaks for 20-30 minutes to allow them to absorb the flavors. (You can utilize this time to prepare additional side dishes.)

Preparation Steaks for Baking:

Lightly oil a baking tray and arrange the sliced onions and garlic leaves on it.
Place the marinated steaks over the onions.
Evenly distribute half of the marinade over the steaks.
Add rosemary and thyme sprigs; if fresh herbs are unavailable, sprinkle with dried herbs to taste.
Moisten the baking paper thoroughly and cover the steaks with it.
Place the dish in a preheated oven and bake at 220°C for approximately 50 minutes, using top and bottom heat.
While the steaks are baking, prepare the mashed potatoes and asparagus.

Preparation Puree:

Place the cleaned, washed, and chopped potatoes in salted water and cook for approximately 30 minutes.
Thoroughly strain the potatoes and mash them. Immediately incorporate butter and salt, beating with a whisk or mixer while gradually adding sour cream. Mix well, and towards the end, pour in hot milk and continue mixing until achieving a smooth and creamy puree consistency. Cover the puree and set aside.

Preparation Asparagus:

Thoroughly wash the asparagus and trim the tougher bottom section.
Submerge them in boiling salted water and cook for approximately 10 minutes.
Drain thoroughly and allow to cool.
For a gourmet touch, consider coating them in fried breadcrumbs. Set aside.
Offer white sauce for dipping as desired.

Continue baking the Steaks:

After baking for 50 minutes, remove the pan containing the steaks, discard the baking paper, turn the steaks over, and apply the remaining marinade evenly over each steak. Return the pan to the oven at the original temperature of 220°C for an additional 15 minutes.
Once the time has elapsed, remove the pan again, skim off any excess fat from the sauce, and set aside approximately 150 ml of the sauce in a small cup.
Drizzle a small amount of the sauce from the baking dish over the steaks.
Return the pan to the oven, using only the top heating element, at the same temperature, for 10-12 minutes.
After this period, remove the pan once more, pour the sauce over the steaks again, cover with aluminum foil, and return to the oven to bake at the same temperature for another 10-12 minutes.
The steaks are now ready to be served immediately with mashed potatoes and asparagus.
Transfer the sauce you set aside to a small pot, add the remaining sauce from the baking dish, and blend well until a creamy consistency is achieved.
Pour the sauce over the mashed potatoes and steaks. If a thicker sauce is desired and a blender is unavailable, heat the mixture on low and add 1 teaspoon of flour, stirring until smooth.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

Tips for adding these Steaks if you are not for variant of Puree:

Baked potatoes, rice, or green beans complement this dish well if you prefer these options.
If you enjoy salads, consider preparing a delightful green salad with a touch of vinegar and olive oil, and optionally include radishes.

Food waste management:

Store leftover food separately and covered in the refrigerator for up to three days.
To maintain the tenderness of the steaks when reheating, consider adding a small amount of water or stock. This will also enhance the sauce. For a thicker sauce, incorporate a teaspoon of flour, using 100 ml of water per teaspoon of flour.