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Pork neck with apples and honey in pan sauce, with rice or potato wedges
Recipe authorĽubica1 recipe on our websitePork neck marinated overnight with honey, garlic, paprika, soy and sweet chili sauces, then braised with apples in pan sauce. Serves 6.
Recipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr
- Servings
- 6 servings
- Difficulty
- Easy
Marinate the pork neck (pork collar) overnight with honey, garlic, sweet paprika, soy sauce, sweet chili sauce, and thyme. The next day, sear the slices, then briefly sauté peeled apple slices in the pan drippings with the remaining marinade. Sprinkle with flour, add water, and braise the meat in the sauce until tender. Serve with rice or potato wedges.
Ingredients
For the marinade
Gluten-free: Replace the flour with the same amount of rice flour or a gluten-free flour blend. Replace the soy sauce with tamari labeled gluten-free.
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
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Pound the meat on both sides and salt lightly, keeping in mind that the marinade also contains salt.
Mix the marinade ingredients, coat the meat in the marinade, and refrigerate overnight.
The next day, sear each slice on both sides in a skillet over high heat and set aside.
Add the remaining marinade and peeled, sliced apples to the pan drippings and sauté briefly. Sprinkle with all-purpose flour, stir, and add water. Season with salt and pepper to taste.
Return the meat to the skillet and braise until tender, adding a little water as needed.
Serve with rice or potato wedges.
Tip: Salt the meat only lightly before marinating, since the soy sauce in the marinade is also salty.
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Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 393 kcal
- Protein
- 27 g
- Carbohydrates
- 28 g
- of which sugars
- 23 g
- Fat
- 19 g
- of which saturates
- 6.6 g
- Fiber
- 1.8 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Šťavnatá krkovička s jablkami a medom: v omáčke z výpeku, k ryži aj americkým zemiakom
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