What to cook from pork neck for the main course in the oven, slow cooker, or frying pan. Recipes with garnish

The easiest pork neck recipe

You can quickly prepare pork neck fillet, fried with spices in a frying pan. The dish turns out juicy, aromatic and nutritious.

What ingredients will you need?

To decorate the fried pork neck you will need:

To serve meat, it is recommended to prepare baked potatoes, eggplant or zucchini.

Step-by-step cooking process

Preparing and frying pork neck is carried out in the following sequence:

1. The fillet must be cut into large pieces and beaten with a culinary hammer. To prevent juices from splashing, place the fillet in a thick plastic bag.
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2. Then each piece of meat needs to be rubbed with salt and a set of spices. Place the pieces in a dish and leave to marinate for about 40-60 minutes.
3. Next, pour refined oil into the frying pan and heat it over high heat.
4. After this, you need to put the meat and butter into the heated oil.
5. Fry the meat for about 5 minutes over high heat on each side. A crust should form on the fillet.
6. Then you need to reduce the heat and fry the meat until fully cooked. When checking the finished fillet, when pierced with a fork, clear juice comes out.

Place the fried pork neck in a dish covered with a paper towel. The towel will absorb excess oil from the fillet.

What can I add?

When frying meat, you can add onions (in point 6) cut into half rings. It will improve the taste and aroma of the dish. You can also marinate meat in mayonnaise-garlic, sour cream-mustard or soy sauce. Marinating will speed up the process of cooking meat, and will also make the fillet more tender and flavorful.

Rules for serving dishes, decoration

To serve, it is recommended to place the meat on the edge of the plate, place baked potatoes or zucchini on the other edge and pour the side dish with the oil that remains in the pan after frying the meat.

Garnish the contents with fresh herbs, vegetables and sauce.

Armenian kebab

Pork neck dishes cooked over fire are very popular, especially in the summer. But in Russia, vinegar, kefir, beer and other products are more often used for marinades.

In Asia they try to preserve the taste of meat, its structure and add a minimum of ingredients.

Composition of ingredients

Ingredients:

• pork neck – 1000 g;
• onions – 3 heads;
• paprika – 1 tsp;
• ground black pepper – 1\4 tsp;
• coarse salt - to taste.

What can be added and changed in the composition

The recipe describes the preparation of shish kebab in the Armenian version. But no less popular is the Georgian dish, where the meat is pre-marinated in pomegranate juice and spices (khmeli-suneli, coriander) are added.

Step-by-step cooking process

Cooking process:

1. Pork should be washed in running water, dried with kitchen napkins and cut into equal cubes with a side of about 4 cm. You should not chop it so as not to dry out the meat during cooking, and too large ones may not be cooked through.
2. The prepared neck must be placed in a large enamel bowl, sprinkled with black pepper, salt and onions, previously peeled and chopped into half rings.
3. The entire composition must be thoroughly mixed and left in a cool place for 2-3 hours, stirring occasionally.
4. You should not overexpose the meat in the marinade so that it does not lose a lot of juice. It’s better to immediately string it onto skewers after the allotted time (you can insert tomato or onion slices between the pieces).
5. Prepared pork should be fried over coals without open burning or intense heat. In Armenia, they often do not turn the skewers, but try to achieve a golden brown crust on all sides, devoting 2-3 minutes to each.
6. After removing the meat from the grill, you should let it “rest” for about 2 minutes.

Decoration and serving rules

You can serve kebabs either on skewers or by removing pieces of meat onto a plate. Additionally, guests should be offered sauce, pickled onions and herbs, and instead of bread, lavash is more suitable.

Pork neck with combined side dish

Pork neck with a combined side dish is a hearty and nutritious dish in its own right.

What ingredients will you need?

To prepare a pork neck with a side dish you need to prepare:

Additionally, to add heat and spiciness to the dish, chili pepper can be included in the products.

Step-by-step cooking process

The preparation of ingredients and the subsequent cooking process are carried out in the following sequence:

1. Rice must be boiled until tender in salted water, rinsed and cooled.
2. The neck should be cut into medium-sized cubes.
3. Heat oil in a frying pan and fry the meat over high heat until it forms a crust. Transfer the meat to a dish. Leave the oil in the pan.
4. Onions and garlic need to be chopped in a food processor or using an onion slicer.
5. Grate the ginger root.

6. Carrots and peppers should be chopped in a food processor or with a knife.
7. It is advisable to divide the peas into 2 parts.
8. Next, place the garlic and onion mixture in a frying pan with the remaining oil from the meat and fry them over moderate heat for about 7-10 minutes.
9. After this, you need to add ginger, peas and chopped bell pepper with carrots to the pan. Reduce the heat and simmer the components for about 20 minutes. If chili pepper is used, it must be added in crushed form at this stage.
10. Then add rice, fried meat and salt to the pan. Stir and simmer until the meat is cooked. On average, the process takes about 10 minutes.

Cover the finished dish with a lid for about 10 minutes. After this, it can be served, garnished with herbs.

With cheese and mushrooms

Pork with mushrooms and cheese is a beautiful and tasty holiday dish. For mushrooms, it is recommended to take champignons, available at any time of the year.

Ingredients:

• neck - 1 kg;
• mushrooms - 500 g;
• cheese - 300 g;
• tomatoes - 2 pcs.;
• salt, pepper, spices.

Preparation:

1. 1. First, wash a piece of meat and make cuts in it.
2. 2. Mushrooms are washed, cut into slices, tomatoes into circles, cheese is grated on a large grater.
3. 3. Pieces of mushrooms and tomatoes are inserted into the cuts made, salt and pepper. Bake in the oven for about an hour, then sprinkle generously with grated cheese and cook for another 10 minutes.

The dish is served hot.

Pork neck baked in the oven

You can cook aromatic baked fillet from pork neck in the oven.

What to cook from pork neck? It can be baked whole in the oven.

Since only spices are used from the ingredients, the dish is obtained with a pronounced meaty taste and aroma.

What ingredients will you need?

To bake pork neck you will need:

If the dish turns out to be insufficiently salty, then it should be seasoned only with finely crystalline table salt.

Step-by-step cooking process

The process of baking pork neck in the oven consists of the following steps:

1. In the neck fillet, you need to trim off excess fat (if any).
2. Pour the water into a glass and dissolve sea salt in it.
3. The garlic cloves need to be cut into 2 parts.
4. Then, using a syringe, you need to inject water with sea salt into the meat. This requires punctures in 4-5 places.
5. After this, using a knife, you need to make small cuts in the fillet in 8-10 places and place pieces of garlic in them.
6. Next, in a glass bowl you need to grind the coriander, peppers and laurel leaves.
7. Pour olive oil over the crushed spices and mix the ingredients thoroughly.
8. Rub this mixture onto the pork neck.
9. After this, the meat should be tightly sealed in cling film and placed in the refrigerator for about 10-12 hours.
10. About 1 hour before baking, remove the fillets from the refrigerator.
11. Turn on the oven compartment in the stove to warm up to a temperature of 220-230 degrees.
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12. When the oven has warmed up, the temperature should be reduced to 160 degrees.
13. Then the meat should be placed on a baking sheet.
14. Place the pan in the oven for approximately 45-50 minutes. Periodically, the fillet should be basted with the juice from the baking sheet, which will be released during the baking process.

The finished neck should be transferred to a dish and covered with a lid. Leave for about 20 minutes. The meat should rest and soak in the spices. When serving, the neck should be cut into thin slices, poured with sour cream or hot sauce and garnished with herbs and fresh vegetables.

Calorie content

Pork neck dishes have high nutritional value, and if you need to count calories, you should familiarize yourself with the table for the described recipes:

Pork neck with potatoes in the oven

The pork neck with potatoes turns out juicy, and during the cooking process the main ingredients are saturated with the aroma and taste of each other.

What ingredients will you need?

To prepare baked pork neck with potatoes you need to prepare:

Additionally, the list of ingredients can include fresh mushrooms in the amount of 100 g (they need to be cut into slices) or grated carrots in the amount of 2 pcs.

Step-by-step cooking process

The preparation of pork neck with potatoes is carried out in compliance with the following steps:

1. The fillet must be cut into large pieces and beaten using a culinary hammer. Rub the meat with a set of pork spices. Leave to soak for about 15 minutes.
2. The onion should be cut into half rings.

3. Potatoes need to be cut into plates about 1 cm wide, no more.
4. Garlic needs to be cut into plates.
5. Next, coat the baking dish with refined oil and place the meat pieces on the bottom.
6. Place onion and garlic evenly on top of the meat. Mushrooms or carrots (if used) should be added at this stage.
7. Then you need to lay out the potatoes and sprinkle them with potato spices.
8. Preheat the oven to 200 degrees and place the mold with the contents in it. Bake the ingredients for about 40-50 minutes.
9. About 10-15 minutes before the pan is ready, remove it from the oven, sprinkle the contents with cheese and place the pan back in the oven.

Let the finished dish rest for about 15 minutes. Serve the dish in portions in layers and garnish with sour cream or herbs.

Steak

Dishes made from minced pork neck are prepared in almost every family. The recipe suggests making an analogue of regular cutlets - chopped beefsteak.

Many housewives are afraid that onions added to the composition will remain tough during cooking. In this option, the vegetable will be pre-fried, which will give the dish a new taste.

Composition of ingredients

Ingredients:

• pork neck – 700 g;
• onion – 1 head;
• sunflower oil – 70 ml;
• black pepper, salt - to taste.

What can be added and changed in the composition

You can fry prepared semi-finished meat products in batter by mixing 1 egg with 2 tbsp. l. potato starch.

Step-by-step cooking process

1. The pork pulp must first be processed, separating the tendons with the film, and then washed in cold water and wiped with napkins, removing excess moisture.
2. Next, to make your work easier, you need to freeze the meat for 15-20 minutes. Meanwhile, peel the onion and chop it into small cubes.
3. The vegetable needs to be sauteed in a small amount of vegetable oil just until transparent, stirring constantly.
4. Now you need to get the pork, cut it first into plates, then into strips and finally into small cubes. Having collected the meat into a pile, chop it with a sharp knife and transfer it to a deep cup.
5. To the resulting composition you need to add fried onions, black pepper and salt and mix everything thoroughly with your hands, be sure to break the bottom of the dish into pieces at the end to obtain a smooth, homogeneous minced meat.
6. It's time to make semi-finished products, dividing the meat mass into equal portions (usually the weight of 1 steak is approximately 150 g).
7. From each piece you first need to form a ball, then flatten it with your palm and immediately place it in a thick-walled frying pan, preheated with sunflower oil over medium heat.
8. You should fry the steak on one side until golden brown, spending at least 7 minutes, and then turn the product over and cook under the lid until cooked.

Decoration and serving rules

The meat dish must be served hot without a side dish or by preparing mashed potatoes, buckwheat or rice porridge separately. It would be good form if you pour sauce or gravy over everything.

Pork neck in a slow cooker

Pork neck baked in a slow cooker turns out very tender and juicy.

This cooking process also allows you to preserve all the beneficial substances in the neck fillet.

What ingredients will you need?

To prepare a juicy pork neck you will need:

It is recommended to use vegetable stew or mashed potatoes as a side dish for meat.

Step-by-step cooking process

The preparation of pork neck in a slow cooker is carried out in the following sequence:

1. Mix salt in a bowl with a set of spices for pork (if it contains salt, you do not need to add it) and rub the meat with this mixture. Place the fillet in a bowl and leave to soak in the spices for about 30-40 minutes.
2. Then the plum must be passed through a garlic press. Place the resulting slurry in a bowl and mix it with ketchup and mustard until a uniform consistency is obtained.
3. Chop the onion using an onion slicer.
4. Next, you need to cover the baking sheet with foil (it should be enough to seal the meat tightly).

5. After this, the fillet should be generously coated with the marinade from point 2 and placed on foil with onions. Seal the ingredients tightly and leave to marinate for about 30-40 minutes.
6. Then the meat in foil should be transferred to a multicooker container. Turn on the device in baking mode for 1 hour.

It is recommended to remove the finished neck from the foil approximately 20 minutes after cooking. This will allow the meat to be better saturated with spices and not burn your hands with steam when opening the foil. Serve the neck with mashed potatoes or stew, garnish with fresh herbs or onions.

Soup kharcho

Georgian soup “Kharcho” is famous all over the world. To prepare it, it is better to use fatty meats.

There are several versions of this dish, using different ingredients, but the one described below can be classified as the classic method.

Composition of ingredients

Product set:

• pork neck – 450 g;
• fresh tomatoes - 2 fruits;
• round rice – 150 g;
• water – 3 l;
• garlic – 4 cloves;
• bay leaf – 3 pcs.;
• tomato paste – 2 tbsp. l.;
• khmeli-suneli seasoning – 1 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• onions - 2 medium heads;
• ground black pepper – 1\2 tsp;
• parsley – 1/3 bunch;
• walnuts – 3 tbsp. l.;
• salt - to taste.

What can be added and changed in the composition

Many European housewives refuse to use walnuts at home. The soup can be made spicy by adding a little adjika or simply adding hot chili pepper. In this recipe, the kharcho will contain only parsley, but in Georgia, cooks sprinkle the dish with dill and cilantro.

Step-by-step cooking process

Step-by-step instruction:

1. The first step is to prepare the meat, from which you need to remove films, large deposits of fat, if any, and cut into cubes with a side of 3-4 cm.

2. After placing the pieces in a colander, they should be rinsed under the tap, and then placed in a large saucepan, pour water into it and set over high heat.
3. After waiting for it to boil, it is better to change the liquid, since antibiotics and other harmful substances accumulate in the first broth, which are used to stuff meat for long-term storage.
4. Next, after boiling again, you need to remove all the foam from the surface, lower the flame and cook the meat in this mode for 30 minutes.
5. During this time, you need to thoroughly rinse the rice, and it is better to boil it in a separate bowl until half cooked, so that less of its starch gets into the soup, and then drain it in a colander.
6. Now you need to peel the onions, cut them into thin half rings and sauté in a frying pan heated with vegetable oil.
7. As soon as the vegetable becomes transparent, you should add tomatoes, previously scalded with boiling water, peeled and chopped in a blender.
8. You need to simmer everything together until thick, add tomato paste, mix and send the dressing into the pan with the already prepared meat.
9. You also need to add rice, spices, and nuts, which must be sorted out and slightly crushed with a rolling pin.
10. Boil the soup for 8 minutes. and add garlic, previously peeled and passed through a press, and salt.
11. In just 2 minutes. You need to remove the pan from the stove and let it stand covered for 5 minutes.

Decoration and serving rules

When serving, you need to make sure that each plate gets a piece of meat, sprinkle the contents of the plates with plenty of chopped herbs and offer guests sour cream to season the soup.

Pork neck fried with onions

Pork neck fried with onions in a frying pan turns out juicy and requires no more than 40 minutes to cook.

The recipe follows.

What ingredients will you need?

To fry pork neck you need to prepare:

To enhance the meat aroma and taste, you can include a set of spices for pork in the amount of 10-12 g in the list of ingredients.

Step-by-step cooking process

The process of preparing and frying pork neck is carried out in compliance with the following steps:

1. The meat must be cut into slices about 2 cm high. Beat them with a culinary hammer. Rub the meat with ground pepper and spices (if using).
2. Cut the onion into half rings.
3. Next, you need to heat the oil in a frying pan and fry the meat over high heat for about 3 minutes on each side. A crust should form on the fillet.
4. Then you should reduce the heat and simmer the meat with the lid closed for about 15 minutes.
5. After this, add the onion to the pan and fry the ingredients for about 3 minutes.
6. Next, add salt to the contents of the pan and continue the frying process for another 10 minutes. The meat needs to be turned over periodically.
7. At the end, each piece of meat should be sprinkled with sugar and fried until a “caramel” crust forms.

It is advisable to serve with baked vegetables and onions.

Tips for Cooking Pork Neck

• When purchasing, choosing a pork neck, be sure to pay attention to the color of the fat streaks - they should be white or pale pink, but not yellow. The quality of the meat and its freshness directly determine how tasty and juicy your dish will be.
• You can prepare a pork marinade to your liking from a variety of ingredients - from a mixture of your favorite herbs: thyme, oregano, rosemary, basil and others. You can make a marinade from onions or from tomatoes, onions and lemon juice. You can marinate meat in wine, beer, mineral water, soy sauce, mustard, kefir. Find your perfect marinade - experiment.

Pork neck in a frying pan with sauce

You can make a meat stew from pork neck.

Thanks to the multi-components, the dish is obtained with a reduced calorie content and with a unique taste and aroma.

What ingredients will you need?

The meat stew includes:

It is recommended to serve with boiled pasta or cereals.

Step-by-step cooking process

The preparation of pork neck in sauce is carried out in accordance with the following steps:

1. Place ketchup in a deep bowl, add soy sauce and vinegar, and add granulated sugar. Mix the ingredients.
2. The onions need to be cut into half rings.
3. Bell peppers should be cut into thin strips.

4. Canned pineapple and mushrooms should be cut into medium-sized cubes.
5. The pork neck should be cut into cubes approximately 2x2 cm in size.
6. Pour refined oil into a frying pan and heat it over high heat.
7. Next, the fillet pieces need to be rolled in potato starch and fried in a frying pan in oil over moderate heat until a crust forms.
8. Then add bell peppers, mushrooms and onions, as well as pineapple, to the pan. Continue frying the ingredients over moderate heat for about 10-15 minutes.
9. After this, you need to gradually pour the sauce from 1 point into the frying pan. Mix the ingredients and simmer over low heat until the ingredients are ready. On average, stewing lasts about 5-10 minutes.

Cover the finished dish with a lid and leave to rest for about 15 minutes. Serve warm with a side dish or bread.

Neck baked in steaks with cognac and coffee

It’s not for nothing that experienced chefs say that a properly selected marinade makes a dish. I offer an unusual recipe for roasted neck with a bright, rich taste of pork.

You will need:

• Neck – 800 gr.
• Cognac - a large spoon.
• Coffee (natural or instant) – 100 ml.
• Ketchup – 2 large spoons.
• Soy sauce - large spoon.
• Garlic cloves - a couple.
• Sunflower oil – 3 tablespoons.

How to bake:

1. Rinse the pulp and cut into portions. Beat it a little with a kitchen hammer, covering it with film from splashes.
2. In a separate bowl, mix brewed and cooled coffee, cognac, butter, ketchup, and soy sauce. Crush the garlic cloves and place in a bowl.
3. Marinate the steaks and leave for 2-4 hours.
4. Place the steaks in a baking bag. Place it on a baking sheet. Make several punctures throughout the bag.
5. Cook in the oven at 190 o C, setting the timer for 1-1.5 hours. Baking time depends on the size and weight of the steaks.
6. A quarter of an hour before the signal, cut the bag and unwrap it. Return to oven, allowing steaks to brown slightly.

Pork neck with pasta

Pork neck with pasta is a filling and high-calorie dish with a unique aroma and taste.

What ingredients will you need?

The pork neck and pasta dish includes:

In this recipe, replacing ingredients and changing their quantities is not recommended at all.

Step-by-step cooking process

The process of decorating pork neck with pasta is carried out in the following sequence:

1. The fillet should be cut into thin strips.

2. The onion should be cut into thin half rings.
3. Garlic must be passed through a press.
4. Chili peppers can be added whole (then the dish will be less spicy) or chopped with a knife.
5. Tomatoes should be cut into medium-sized cubes
6. Next, you need to heat the oil in a frying pan and fry the onion and garlic in it over moderate heat for about 3-5 minutes.
7. After this, you need to put the meat in the frying pan and fry the ingredients until a crust forms on the fillet.
8. Then you need to pour wine into the contents, add chili peppers and tomatoes. Reduce heat to low and simmer ingredients for about 15 minutes. Check the meat for doneness.
9. Next, you need to add parsley and salt to the pan. Mix the ingredients and fry the contents for about 3-5 minutes.

Place the pasta on plates and place the contents from the frying pan on top.

Goulash with vegetables

Pork neck dishes are very satisfying and perfectly warm during the cold season. Hungarian goulash soup with a rich taste is one of them, and during its preparation you can adjust the thickness yourself.

Pork neck dishes, recipe for delicious goulash.

It is better to use thick-walled dishes (for example, a cauldron) for stewing.

Composition of ingredients

Compound:

• pork (neck) – 700 g;
• bell pepper (red and yellow) – 2 pcs.;
• carrots - 1 large fruit;
• potatoes - 6 tubers;
• onion – 1 head;
• paprika – 1 tbsp. l.;
• bay leaf – 3 pcs.;
• tomatoes – 4 pcs.;
• tomato paste – 2 tbsp. l.;
• garlic – 2 cloves;
• vegetable oil – 40 ml;
• salt - to taste.

What can be added and changed in the composition

To add spice to the dish, add 1/2 pod of chili pepper. Many additionally use their favorite set of spices.

Step-by-step cooking process

Detailed cooking guide:

1. Place a piece of pork on a cutting board, remove all films and bone residues, if any, and then rinse with cold water.
2. The meat must be dried with kitchen napkins and divided into large cubes with a side of about 3 cm.
3. You need to immediately prepare all the vegetables by washing, peeling and coarsely cutting them into cubes. You can’t rub anything, that’s how the dish will turn out juicy.

4. Place a cauldron on the stove, heat vegetable oil in it over high heat and place the meat there first. You need to fry, stirring constantly with a slotted spoon, until a crust forms on the pieces.
5. Now you need to put the onions and carrots in the bowl, continue heating in the same mode for about 2 minutes, and then be sure to lower the flame, let the contents cool a little and only at this moment sprinkle everything with paprika. If you do not follow this rule, the seasoning will become bitter.
6. Next, you should simmer the food for about 1 minute, pour 1/2 tbsp into the cauldron. boiling water, cover and simmer the food over low heat for 30 minutes.
7. At this time, it is necessary to scald the tomatoes, peel them, and cut the pulp into cubes. You need to remove the husks from the garlic and chop it finely.
8. When the meat is almost ready, you need to add tomatoes, bell peppers, tomato paste and garlic.
9. All that remains is to mix everything thoroughly, add hot water, bring to a boil and immediately add a little salt, add a bay leaf and bring all the products to readiness.
10. The time that needs to be spent on this is not indicated, since each housewife will decide to serve the dish as the first or second.

So, for example, for soup it is enough to finish cooking the potatoes, but for the second one, professional chefs let them boil a little.

Decoration and serving rules

You should invite guests or family to the table, lay out the goulash soup in bowls or deep plates and sprinkle generously with chopped herbs.

Useful tips and tricks

You can prepare a variety of dishes from pork neck, but to make the fillet tender, juicy and healthy, it is recommended to follow the following recommendations:

• choose only fresh or chilled meat. The freshness of the ingredient is characterized by a pink color and the presence of thin white fatty layers. If the fillet is brightly colored or the fat has a yellow tint, then the meat on display is old or saturated with dyes;
• due to fatty layers, large pieces of meat from the neck are poorly saturated with spices, therefore, for uniform salting, it is recommended to inject the marinade into the fillet using a syringe with a needle;
• when preparing broths, it is recommended to add about 50 ml of wine to the broth; it will make the meat more tender;
• It is recommended to salt the pork neck (for any cooking method) about 10 minutes before the dish is ready. Otherwise, the meat will turn out dry, since the salt will draw out the moisture;
• You can freeze pork neck fillet once; after defrosting, re-freezing is not permissible;

• pork must undergo complete heat treatment, since raw fillet often contains pathogens, including worm eggs.

When fried, the neck of a pig will turn out juicy if the meat is initially cooked over high heat until a crust forms, which will retain the meat juices inside. Next, the fire power needs to be reduced and the fillet simmered until cooked. Additionally, to increase the tenderness of the meat and improve its flavor, it is necessary to use a variety of spices and sauces during the cooking process.

Author: Kotlyachkova Svetlana

Pork neck - what part of the carcass?

This meat is very popular due to its taste and the variability of preparing a large number of different dishes from it.

1. Figuring out where a pig's neck is is easy. Anatomically, the cuts belong to the forearm, but fall into the first grade along with the loin. During their life, these animals almost do not use the muscles on their back near the spine and very rarely turn their heads - this is what gives the meat tenderness.
2. The minimal mobility of the pig's neck contributes to the formation of fatty layers in the tissues - this is the reason why the pork neck has that recognizable juiciness after cooking.

Braised pork sleeve in a slow cooker

Category: Cooking in a slow cooker Meat dishes in a slow cooker Pork dishes in a slow cooker

And once again I return to the idea that a piece of excellent cold, aromatic homemade meat will never replace store-bought sausage or industrially produced meat on your table. The pork turned out wonderful in the slow cooker, I recommend it!

Pork neck Garlic Pepper mixture Salt

Pork sprinkled with peppers and champignons

Category: Snacks Meat snacks

A chic, delicious DIY appetizer for your holiday table! Very tender, injected with soy sauce - pork meat with a bouquet of aromas from spices, cooked at low temperature, additionally served with fried peppers and champignons! This dish will not leave anyone indifferent!

Pork neck Soy sauce Spice mixture Champignons Bell pepper Salt