Roasted Pork Neck
I bought this 2.3 kg piece of boneless pork called "procureur" in dutch. It's a cut from the neck. Nice and fatty. I never made procureur before and didn't have a plan, so I just improvised this time. I took it out of the fridge about an hour before cooking it.
I prepared a baking dish that was just big enough for the pork. Adding some sliced onion and apple. I made some incisions with a sharp knife and stuffed those with garlic cloves cut in half. Stuffed some rosemary in there too. Then added plenty of salt and pepper and panfried the pork in some peanut oil just to get it browned off. Then transferred it to the baking dish, just on top of the onions and apple. Then I smeared some whole grain mustard all over the pork and sprinkled it with dried thym. Added a big splash of calvados. Covered it thightly with tinfoil and roasted it for 5 hours in a 120°C (preheated) oven.
I was surprised to see how much liquid was released, the baking dish almost ran over! But the pork was still very nice and moist. I cooled it quickly, then put it in the fridge and the next day, when it was nice and firm I cut it into thick slices. I gently heated/panfried the slices and they were lovely. The rest of the pork is in the freezer, I imagine I can just slowly heat & defrost them next time.
So big success. Will buy procureur again for sure.
Roasted Pork Neck
I bought this 2.3 kg piece of boneless pork called "procureur" in dutch. It's a cut from the neck. Nice and fatty. I never made procureur before and didn't have a plan, so I just improvised this time. I took it out of the fridge about an hour before cooking it.
I prepared a baking dish that was just big enough for the pork. Adding some sliced onion and apple. I made some incisions with a sharp knife and stuffed those with garlic cloves cut in half. Stuffed some rosemary in there too. Then added plenty of salt and pepper and panfried the pork in some peanut oil just to get it browned off. Then transferred it to the baking dish, just on top of the onions and apple. Then I smeared some whole grain mustard all over the pork and sprinkled it with dried thym. Added a big splash of calvados. Covered it thightly with tinfoil and roasted it for 5 hours in a 120°C (preheated) oven.
I was surprised to see how much liquid was released, the baking dish almost ran over! But the pork was still very nice and moist. I cooled it quickly, then put it in the fridge and the next day, when it was nice and firm I cut it into thick slices. I gently heated/panfried the slices and they were lovely. The rest of the pork is in the freezer, I imagine I can just slowly heat & defrost them next time.
So big success. Will buy procureur again for sure.