Marinated pork neck with stuffing and cheese

Tip: tap a step to mark it as done.

1. Lightly pound 6 pork neck slices, each about 1 cm thick. Mix 200 ml oil with the salt, chili peppers, pressed garlic, and ground caraway to make a marinade. Add the meat and let marinate for at least 1–2 hours.

2. Meanwhile, prepare the stuffing: soak the bread rolls in milk or water, squeeze them out well, add 2 eggs, and season with pepper to taste. Preheat the oven to 200°C (400°F). Grease a roasting pan with some of the marinade and arrange the meat in it.

   Tip: You can also add liver sautéed with onion to the stuffing.

   

3. Arrange the meat slices side by side in the roasting pan.

   

4. Spread stuffing over each slice of meat. Cut the onion into 4 pieces and tuck them into the gaps between the meat. Pour the remaining marinade over everything and add about 100 ml water to the pan. Cover the pan with aluminum foil and place it in the oven. After 10 minutes, reduce the temperature to 140°C (285°F) and bake for an hour and a half without uncovering.

   

5. Remove the foil, increase the temperature to 180°C (350°F), and bake for another 10–15 minutes, adding water to the pan as needed. Cover the cooked meat with the cheese slices and add fresh sprigs of thyme and rosemary. Return the pan to the turned-off but still warm oven to melt the cheese.

   

6. Once the cheese has melted, the meat is ready.

   

7. Serve with a side dish of your choice. Preparation takes a while, but the meat will be tender and juicy.

8. Recipe from Marta Nyersné Vajda.

Tip: Lightly salt the bread stuffing as well as seasoning it with pepper; otherwise, it will taste bland. Mound it on the meat slices and press it down with your palm so it holds its shape during baking.

This recipe was translated from the Slovak original: Hrbaté mäso z marinovanej krkovičky pod syrovým paplónom