20’

Σχετικά με τη συνταγή

Calories ~1.130kcal

Protein ~73g

Carbohydrates ~33g

Fat ~80g

Greek

Preparation 20’

Cooking 2h 30m

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~1.130kcal

Protein ~73g

Carbohydrates ~33g

Fat ~80g

The recipe

PORK NECK WITH RED ONIONS & GRAPES

Greek

20’ Preparation

2h 30m Cooking

6 Servings

Nutrition per serving

~1.130 kcal Calories

~73 g Protein

~33 g Carbohydrates

~80 g Fat

Ingredients

2 kg boneless pork neck, whole
500 gr red onions, peeled and roughly chopped
500 gr seedless grapes, a mix of white and red
3 garlic cloves, peeled
3-4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 whole star anise
½ bunch fresh tarragon (approximately 15 g), leaves only
100 ml extra-virgin olive oil
80 ml dry red wine
30 gr honey
30 gr Dijon mustard
30 ml balsamic vinegar
30 gr grape molasses
vegetable stock or water, as needed
Fleur de sel, to taste
Freshly ground black pepper, to taste

PORK NECK WITH RED ONIONS & GRAPES

Preparation: 20’ Cooking: 2h 30m Servings: 6 Cuisine: Greek

Nutrition per serving: Calories ~1.130 kcal · Protein ~73 g · Carbohydrates ~33 g · Fat ~80 g

Ingredients

2 kg boneless pork neck, whole
500 gr red onions, peeled and roughly chopped
500 gr seedless grapes, a mix of white and red
3 garlic cloves, peeled
3-4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 whole star anise
½ bunch fresh tarragon (approximately 15 g), leaves only
100 ml extra-virgin olive oil
80 ml dry red wine
30 gr honey
30 gr Dijon mustard
30 ml balsamic vinegar
30 gr grape molasses
vegetable stock or water, as needed
Fleur de sel, to taste
Freshly ground black pepper, to taste

Method

For the Pork

Season the pork neck on all sides with salt and pepper. Using a sharp knife, make three small slits in the meat and insert the garlic cloves.

Heat the olive oil in an oven-safe pot. Sear the meat over high heat on all sides until nicely browned.

Add the red onions and sauté for a few minutes, until they begin to soften. Brush the top of the meat with Dijon mustard, then add the thyme and bay leaves, star anise, and rosemary.

Deglaze with the red wine and allow the alcohol to evaporate. Add a little freshly ground black pepper and enough vegetable stock or water to reach approximately halfway up the meat.

Cover the surface with parchment paper and place the lid on the pot. Once the liquid comes to a boil, transfer the pot to a preheated oven at 180°C and cook for about 2 hours, until the meat is tender.
For the Grapes

Combine the honey, grape molasses, and balsamic vinegar in a skillet. Heat for about 1 minute, until the ingredients are well combined and form a light syrup.

Add the grapes and gently toss for about 2 minutes, until glazed. Remove from the heat and add the tarragon leaves.

Remove the thyme, bay leaves, rosemary, and star anise from the pot. Baste the meat with the cooking juices, then add the glazed grapes along with their syrup.

Return the pot to the oven, uncovered, at 170°C for about 25 minutes, until the meat is browned and the grapes, onions, and sauce have come together.
For the Sauce

Remove the meat, grapes, and onions from the pot and keep warm.

Transfer the cooking liquid to a small saucepan and simmer over medium heat for 4–5 minutes, until reduced and slightly thickened.

Strain the sauce to achieve a smooth, glossy consistency. Taste and adjust the balance: if it is too sweet, add a few drops of vinegar; if it is too acidic, add a little grape molasses.

Let the meat rest for 10 minutes before slicing. Serve with the red onions and grapes, spoon the sauce over the top, and finish with a few fresh tarragon leaves.
TIPS

Insert the garlic into small slits in the meat for extra flavor.

Choose fresh, firm grapes so they hold their shape.

Check the tenderness of the meat, as cooking time may vary.

Reduce the sauce carefully without boiling it excessively.

METHOD

For the Pork

Season the pork neck on all sides with salt and pepper. Using a sharp knife, make three small slits in the meat and insert the garlic cloves.

Heat the olive oil in an oven-safe pot. Sear the meat over high heat on all sides until nicely browned.

Add the red onions and sauté for a few minutes, until they begin to soften. Brush the top of the meat with Dijon mustard, then add the thyme and bay leaves, star anise, and rosemary.

Deglaze with the red wine and allow the alcohol to evaporate. Add a little freshly ground black pepper and enough vegetable stock or water to reach approximately halfway up the meat.

Cover the surface with parchment paper and place the lid on the pot. Once the liquid comes to a boil, transfer the pot to a preheated oven at 180°C and cook for about 2 hours, until the meat is tender.

For the Grapes

Combine the honey, grape molasses, and balsamic vinegar in a skillet. Heat for about 1 minute, until the ingredients are well combined and form a light syrup.

Add the grapes and gently toss for about 2 minutes, until glazed. Remove from the heat and add the tarragon leaves.

Remove the thyme, bay leaves, rosemary, and star anise from the pot. Baste the meat with the cooking juices, then add the glazed grapes along with their syrup.

Return the pot to the oven, uncovered, at 170°C for about 25 minutes, until the meat is browned and the grapes, onions, and sauce have come together.

For the Sauce

Remove the meat, grapes, and onions from the pot and keep warm.

Transfer the cooking liquid to a small saucepan and simmer over medium heat for 4–5 minutes, until reduced and slightly thickened.

Strain the sauce to achieve a smooth, glossy consistency. Taste and adjust the balance: if it is too sweet, add a few drops of vinegar; if it is too acidic, add a little grape molasses.

Let the meat rest for 10 minutes before slicing. Serve with the red onions and grapes, spoon the sauce over the top, and finish with a few fresh tarragon leaves.

TIPS

Insert the garlic into small slits in the meat for extra flavor.

Choose fresh, firm grapes so they hold their shape.

Check the tenderness of the meat, as cooking time may vary.

Reduce the sauce carefully without boiling it excessively.