Perfect your holiday table with tender homemade pork neck
Thank goodness Christmas exists. Without it, what could motivate us to prepare so many homemade delicacies? Daily, we buy cold cuts that contain numerous additives to enhance flavor and increase shelf life. The holidays offer the perfect opportunity to prepare a roast or boiled portion of meat, which is much healthier than store-bought products.
8:52 AM EST, December 11, 2024
You can prepare pork neck for the holidays in several ways. It tastes great roasted in a sleeve with sweet additions, such as apples or dried plums. Alternatively, meat stewed with vegetables is a good idea for a one-pot meal. Simply toss everything into a roasting pan, put it in the oven, and enjoy a ready-made dinner. However, the most tender pork neck results from cooking it with spices using the 2x10 method.
How to choose a good pork neck for homemade cold cuts?
When selecting pork neck at the store, consider several important details. First of all, fresh meat should have a uniform pink color—a sign that it hasn't undergone lengthy processing. Avoid pieces with excess fat, but don't choose ones that are too lean—a slight marbling will provide juiciness and flavor. 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 quality and freshness.
Recipe for pork neck 2x10
The 2x10 method involves boiling the meat with spices twice, on consecutive days—2 times for 10 minutes each. This preparation method ensures that the pork neck is both tender and delicate.
Ingredients:
- 2.2 lbs pork neck,
- 1/2 gallon of water,
- 5 cloves garlic,
- 3 tablespoons salt,
- 2 tablespoons mayonnaise,
- 2 tablespoons mustard—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 and add all the spices, garlic (pressed through a press), mayonnaise, and mustard.
- Place the meat in this brine and bring it 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 fully cook the Christmas pork neck.
How to serve boiled pork neck?
Juicy boiled meat tastes great, both hot and cold. You can serve pork neck with Christmas sauerkraut stew, roasted potatoes, or alongside colorful salads. Cooled meat is excellent for sandwiches. Try a slice spread with mayonnaise and topped with pork neck, pickled cucumber, and horseradish for a filling and healthier option than a sandwich with store-bought ham. The meat pairs perfectly with freshly baked homemade sourdough bread.
