Baked pork neck with cheese and cream

Name: Baked pork neck with cheese and cream
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving/servings
Ingredients: 600 g boneless pork neck (4 slices); 400 ml whipping cream 33% fat; 300 g Edam cheese block; 150 g yellow onion (approx. 2 pieces); 70 g butter 82% fat; 100 g canned sliced mushrooms; 3 tablespoons soy sauce; 1 teaspoon curry powder; 1 teaspoon ground nutmeg; 1 pinch ground black pepper; 1 pinch table salt

4 serving/servings

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Ingredients

600 g boneless pork neck (4 slices)
400 ml whipping cream 33% fat
300 g Edam cheese block
150 g yellow onion (approx. 2 pieces)
70 g butter 82% fat
100 g canned sliced mushrooms
3 tablespoons soy sauce
1 teaspoon curry powder
1 teaspoon ground nutmeg
1 pinch ground black pepper
1 pinch table salt

Instructions

1
Preheat the oven to 170 °C.
2
Lightly tenderize the meat slices with a meat mallet, then season them well with salt and pepper on both sides. Cut the onion into rounds about 0.5 cm thick. Grate the Edam cheese using a large grater.
3
Grease a baking dish with some of the butter, and cut the rest into cubes and distribute them on the bottom of the dish. Place the meat slices in the dish, drizzle with soy sauce, and sprinkle with curry, sweet paprika, and nutmeg.
4
Distribute the drained mushrooms over the meat, then add the onion rounds and cover everything with the grated cheese. Pour the cream over the top, sprinkle a little sweet paprika for color, and bake in the preheated oven for 1.5 hours.
5
Serve the pork neck hot, alongside a side dish of boiled rice or natural potatoes.

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