Pork Neck in a Spiced Marinade
Tasty, tender, lightly sweet pork in a spiced marinade. Pork neck is one of the best cuts of pork — it makes wonderful kebabs and tender chops, and roasts beautifully with all kinds of vegetables. Here's my recipe for pork neck in a spiced marinade. The meat comes out incredibly tender and flavorful.
Natalia Vasilenko
Recipe author
Pork Neck in a Spiced Marinade
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
14 g
Fats 49 %
18 g
Carbohydrates 14 %
5 g
245 kcal
GI:
20
/
0
/
80
- Rinse the pork and pat it dry with paper towels. Make the marinade: combine the honey, salt, pepper, paprika, herbes de Provence, and wine, and stir until smooth. Rub the marinade all over the meat and refrigerate to marinate for 4 hours. When the time's up, put the pork in an oven roasting bag, poke a few holes in the top, and roast in an oven preheated to 425°F (220°C) for 30 minutes. Lower the temperature to 350°F (180°C) and roast for another 30 minutes. After the full hour, take out the meat, slit the bag open across the top, and let the pork brown for another 15 minutes. Your pork neck in spiced marinade is ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Honey - 400 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
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