Pork neck in a spicy marinade
Composition / ingredients
6
Servings:
Cooking method
Wash the pork and dry it with paper towels. To prepare the marinade: to do this, combine honey, salt, pepper, paprika, herbs of Provence and wine and mix until smooth. Rub the meat with the finished marinade and send it to the refrigerator to marinate for 4 hours. At the end of the pickling time, we take the baking sleeve, put the meat there, make punctures on top and send it to the oven preheated to 220 degrees for 30 minutes, then lower the temperature to 180 degrees and bake for another 30 minutes. After an hour, we take out the meat, cut the sleeve from above and let the meat turn brown for another 15 minutes.
Pork neck in spicy marinade is ready! Bon appetit!
Calorie 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
