Roast pork neck

The baked pork neck is a typical roast of the Italian tradition and a second course of the poor tradition, it is in fact made with the final part of the pork neck, a very fatty part that is usually used to make cured meats. In this case therefore the cooking is very long because only with a long cooking at low temperature it is possible to dissolve the fat and to make the connective tissue, normally present in the couple, a delicious tasty jelly.

What do you need

Coppa pork 1 kg

Dry white wine 250 ml

Rosemary 1 sprig

Thyme 3 Sprig

Marjoram 3 sprig

Garlic 2 Clove

Extra virgin olive oil

Fine salt to taste

Ground black pepper to taste

How to proceed

To prepare the pork neck recipe, peel and coarsely chop the garlic.

Score the meat in a few places and fill the incision with garlic.

Chop the herbs with the salt and pepper and use them to rub into the meat.

Put the meat in a baking tray and drizzle it with oil and add the wine on the bottom. Put in the oven at 170 degrees static for an hour and a half covered with foil. Turn the meat over and cook for another hour and a half.

NOTE

The wine can be replaced with broth, but an acidic component greatly enhances the flavor of this dish, which, we don't deny it, is really well greased. Do not throw away the cooking liquid but thicken it over the heat with a little starch and serve it as an accompanying sauce together with potatoes and other boiled vegetables. To flavor the meat we suggest splinting it with the garlic, making small incisions into which to insert the pieces. If you don't want to proceed in this way and prefer a less intense garlic flavour, simply place the clove on the bottom of the pan and massage the meat with oil, salt and spices.

Complete your dish with roasted potatoes