Pan-Seared Pork Neck with Oranges
Make juicy, tender meat with a bright citrus twist! Pork neck (a.k.a. pork collar) is one of the most tender cuts, which is why it cooks up fast and stays juicy and tender — and tastes fantastic. The oranges give the dish an elegant finish.
alena•♫
Recipe author
Pan-Seared Pork Neck with Oranges
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 %
11 g
Fats 71 %
30 g
Carbohydrates 2 %
1 g
320 kcal
GI:
100
/
0
/
0
- How do you make pan-seared pork neck?
- Rinse the meat and pat it dry with a paper towel, then cut it across the grain into slices about ½ inch (1 cm) thick. 2. Peel the oranges, separate them into segments, and cut each segment into 2–3 pieces. 3. Finely chop the herbs (save a few sprigs to garnish the finished dish). 4. Peel the garlic and mince it. 5. Heat the vegetable oil in a skillet over high heat. Sear the meat for 3–4 minutes per side, until a crust forms. Reduce the heat to low. 6. Season the meat with salt and pepper, flip it, and season the other side the same way. 7. Add the oranges and half the herbs to the skillet. Cover and simmer for 10–15 minutes. 8. Add the remaining herbs and the garlic, then cook uncovered for 1–2 minutes. The dish is ready to serve — just garnish with the reserved fresh herbs. Pork neck is great with fresh or roasted vegetables. Enjoy!
- All oils are healthy only up to a certain temperature — the smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge frying temperatures and choose the best oil for the job (and which oils to avoid altogether), read here.
- Note: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
- Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and spicy flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Pork neck - 343 kcal/100g
Similar recipes
Related and additional categories: