Nothing quite compares to a beautiful hunk of roasted meat, and in this case, we’re talking pork neck. There’s nothing simpler than roasting meat, right? Well, this pork neck as the name suggests comes from the neck area of the pig, which makes it a slightly tougher muscle. That’s where a good classic portuguese marinade comes in to tenderize the meat before roasting, transforming this humble cut into something truly special.
This is a classic roasted pork recipe with a bit of a Portuguese flair. It’s super easy and delicious, and oh my god, the leftovers… the leftovers are amazing! You can just eat them up cold straight from the fridge, or use them in all sorts of recipes from hearty sandwiches to fried pork rice. Traditionally, pork neck was preserved in brine or smoked to tenderize the meat and make this less noble cut more palatable. Times have changed, but the deliciousness remains. Let’s get to the recipe… prontooooo
Tender Portuguese Pork Neck Roast with a White Wine Marinade
Gotta love this portuguese marinated pork neck roast, with vinha de alhos and a nice white wine, its yummy delicious!
Ingredients
- Pork – 700g (Neck, Italian cut)
- Garlic – 3 Cloves
- White Wine – 3 Glasses (1/2 Bottle)
- Lemon – 1 (Juice)
- Bay Leaves – 2
- Salt – A Handful (Coarse)
- Water – As Needed
- Carrots – 2
- Onion – 2
- Smoked Paprika – A Pinch
- Oregano – A Pinch
- Shichimi – A Pinch (Or Cayenne Pepper)
- Vinha de Alhos – 2 Tablespoons
- Olive Oil – A Dash
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by placing the meat in an airtight container or large plastic bag (that can seal well), add the white wine, 3 crushed garlic cloves, lemon juice, two bay leaves, a generous pinch of coarse salt, and then add water just to cover. Place in the refrigerator for a couple of hours or overnight to marinate.
- When it’s time to cook the meat, preheat the oven to 180ºC (350°F) and prepare a baking dish, covering the bottom with sliced onions and carrots.
- Remove the meat from the liquid, fish out the garlic and bay leaves, and add it to the baking dish.
- Dry the meat a little on paper towels so it is not super wet, add to the baking dish, season with vinha de alhos paste, smoked paprika, schichimi (or another spice such as cayenne pepper or piri-piri), oregano, olive oil, and a pinch of salt and pepper.
- Cover the baking dish or cover with aluminum foil, roast for about 30 to 35 minutes until golden brown and tender, and it’s ready, note that this is was a thinner cut if you get a larger cut it will need to roast for a bit more time until tender. Bon appétit.
Covering the bottom with vegetables serves multiple purposes: it prevents the meat from burning on the bottom, keeps it more hydrated during cooking, and allows the vegetables to absorb all that delicious meat cooking liquid. It’s a win-win-win!
If you’re really pressed for time, you can simply season the meat and roast it without marinating, it just won’t be quite as tender and have such such a umami flavour. Honestly, the marinade is worth the trouble and wait.
Seriously, don’t underestimate these leftovers. Slice them thin for sandwiches, chop them up for fried rice, or just snack on them cold. They’re that good.
Adjust the shichimi or cayenne to your taste. Want it spicier? Add more. Prefer mild? Use just a tiny pinch or skip it altogether. Or use some other hot sauce, its ok! Hell Shichimi is a classic japanese hot pepper 🙂
My mama always said, while cooking use a decent white wine that you’d actually drink. If you wouldn’t pour it in a glass, don’t pour it on your meat!
This recipe for Tender Portuguese Pork Neck Roast with a White Wine Marinade was originally created on BakeAfter.com. Esta receita de Cachaço de Porco Assado foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 331 calories; 19.7 g fat; 6.4 g carbohydrates; 23.5 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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