Oven-roasted pork neck studded with garlic and smoked bacon
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Masterpiece
Sezamo
O friptură tradițională românească din ceafă de porc fragedă și suculentă, împănată cu căței de usturoi, fâșii crocante de bacon afumat și bastonașe dulci de morcov. Rumenită lent la cuptor în vin alb și arome autentice de cimbru și foi de dafin.
Preparation method
Preparing and studding the meat
Pat the whole piece of pork neck dry with paper towels. Peel the garlic cloves and cut them lengthwise into halves or quarters. Peel the carrots and cut them into thin sticks about 4-5 cm long. Cut the smoked bacon into strips of similar thickness.
Using a sharp, narrow-bladed knife, make deep incisions all over the meat, following the grain. Insert a piece of garlic, a strip of bacon, and a carrot stick into each pocket, pushing them well inside for even flavor.
In a small bowl, mix together the sea salt, ground black pepper, sweet paprika, dried thyme, and 3 tablespoons of sunflower oil. Rub the whole pork neck vigorously with this spice paste, making sure it is completely coated. Let the meat rest for 15-20 minutes at room temperature.
Chef's tip
Resting the meat after roasting is essential: the juices will redistribute evenly through the fibers, and the carved slices will hold together and stay incredibly juicy.
The flavorful pan sauce can be lightly skimmed of fat and reduced over low heat for a few minutes for extra flavor when serving.
27 min
Quick
