Pork Neck Baked with Honey and Carrots

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pork loves sweetness, and the sweetness of honey and carrots is no exception. The carrots are cooked alongside, but they should be eaten together. This recipe is taken from a book titled 'For Joy! Wonderful Dishes for the Easter Table' by John Smith.

Ingredients

Pork Neck - 2 lbs
Garlic - 1 head
Turnips - 5 pieces
Rosemary - 4 sprigs
Soy Sauce - 3 fl oz
Honey - 5 tablespoons
Olive Oil - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the pork neck and pat it dry. Use a thin knife to make 10–15 pockets in the meat. Stuff them with large pieces of garlic and rosemary leaves. Preheat the oven to 356°F. Rub the meat with olive oil and freshly ground pepper.

Step 2

Wash the carrots, peel them, and cut them lengthwise into four or eight pieces. Drizzle a suitable baking dish with olive oil, place some of the carrots and a sprig of rosemary at the bottom. Lay the meat on top. Surround it with the remaining carrots and rosemary, drizzle with olive oil. Pour soy sauce over the neck and carrots and place in the oven for 1 hour.

Step 3

Remove the meat and drizzle it with honey. Then pour the juice and sauce from the dish over everything and return it to the oven for 10 minutes. Again, drizzle the meat and carrots with the juice and sauce, leaving it in the oven for another 10 minutes. Repeat glazing one or two times depending on the desired doneness.