Dinner with a dilemma: my quest for the perfect pork recipe ends in Spain! This recipe is surprisingly simple, requiring minimal prep work and mostly hands-off cooking time in the oven. Get ready for a crowd-pleasing dish that will have everyone asking for seconds!
Let’s be honest, pork can be a bit of a gamble. It can turn out juicy and flavorful, or become dry and tough as shoe leather. I’ve definitely had my fair share of the latter, leaving me frustrated and vowing to “never cook pork again!”
But then came a trip to Spain, and with it, a new lease on life for my pork-cooking skills. I was visiting my friend, Isabel, who, among many other things, is a phenomenal cook. One evening, she whipped up a pork dish that was so incredibly delicious, it literally melted in my mouth. Each bite was an explosion of flavor, and the meat was so tender, you could cut it with a fork (or maybe even a look).
Naturally, I begged Isabel to share her secret. She laughed, then patiently explained her recipe, a traditional Spanish dish passed down through her family. It was all about slow braising in a flavorful broth with simple yet perfectly balanced ingredients.
I knew I had to try recreating this magic back home. So with Isabel’s guidance and a grocery list in hand, I set out to replicate this unforgettable dish. Let me tell you, it wasn’t just about following a recipe; it was about capturing the essence of that wonderful meal in Spain, the laughter, the conversation, and the pure joy of sharing a delicious meal with loved ones.
And guess what? It worked! The recipe that follows is my attempt to recreate Isabel’s dish, and let me tell you, it’s pretty darn close. This melt-in-your-mouth pork is guaranteed to impress your family and friends, and maybe even transport you back to a warm evening in Spain, filled with good food and good company.
Ingredients
- 1 kg (2 lb) pork neck
- 10 g (0.4 oz) salt
- 5 g (0.2 oz) black pepper
- 50 g (1.8 oz) mustard
- 100 g (3.5 oz) onion
- 100 g (3.5 oz) pickled cucumbers, chopped
- 180 g (6.3 oz) carrot, chopped
- 1 liter (34 fl oz) vegetable broth
- 100 g (3.5 oz) tomato paste
For the Pickled Onion Garnish:
- 200 g (7 oz) red onion, thinly sliced
- 20 g (0.7 oz) sugar
- 20 ml (0.7 fl oz) lemon juice
- 5 g (0.2 oz) salt
For the Potato Salad:
- 480 g (1.7 lb) boiled potatoes, cubed
- 80 g (2.8 oz) chopped pickled cucumbers
- 100 g (3.5 oz) mayonnaise
- 70 g (2.5 oz) mustard
- 10 g (0.4 oz) fresh dill, chopped
- 10 g (0.4 oz) fresh parsley, chopped
- 10 g (0.4 oz) salt
- 5 g (0.2 oz) black pepper
Instructions
- Prep the Pork: Pat the pork neck dry with paper towels. Season generously with salt and black pepper on all sides. Rub the mustard all over the pork neck, ensuring it’s evenly coated.
- Sear the Pork: Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add a drizzle of oil and sear the pork neck on all sides until browned. This step adds depth of flavor.
- First Oven Bake: Transfer the seared pork neck to a baking dish. Scatter the chopped onion around the base of the dish. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
- Marinate the Red Onions: While the pork bakes, combine the thinly sliced red onion, sugar, lemon juice, and salt in a bowl. Toss well and let marinate for at least 15 minutes, while the onions soften and develop a tangy flavor.
- Prep the Potato Salad: Combine the cubed boiled potatoes, chopped pickled cucumbers, mayonnaise, mustard, dill, parsley, salt, and black pepper in a large bowl. Mix gently until everything is well combined. Set aside.
- Finish the Stew: After the initial 20-minute bake, remove the pork neck from the oven. Add the chopped carrots, vegetable broth, and tomato paste to the baking dish with the onions. Stir to combine, ensuring the pork neck is submerged in the liquid.
- Second Oven Bake: Return the baking dish with the pork and vegetables to the oven. Increase the temperature to 200°C (400°F) and bake for 1 hour, or until the pork is fork-tender and falling off the bone.
- Serve: Once cooked, remove the pork neck from the baking dish and let it rest for 10 minutes before slicing. While the pork rests, drain the excess liquid from the pickled onions.
- Plate Up: To serve, spoon some of the delicious stewing vegetables onto a plate. Top with a slice of the melt-in-your-mouth pork neck. Add a generous scoop of potato salad and garnish with the drained pickled onions.
Tips
- This recipe is easily adaptable. Don’t have pickled cucumbers? Chopped capers or olives would be a delicious substitute.
- Leftovers? The flavors develop even more overnight. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
- For a thicker sauce, once the pork is cooked, remove it from the dish and keep warm. Mash some of the cooked vegetables with a fork to thicken the remaining sauce before serving.
