Let’s be honest, weekday dinners can feel like a never-ending battle. You’re tired after work, inspiration is lacking, and the fridge seems to be taunting you with its meager contents. Tonight, it was pork neck staring back at me, a perfectly good cut of meat with endless possibilities, but my creativity was on a vacation. Just as I was about to resign myself to another boring dinner of roasted pork and potatoes, a memory sparked.
It was a visit to a small, family-run restaurant tucked away in a charming European town. The menu was limited, but the aroma wafting from the kitchen was enough to make my stomach growl in anticipation. My dish arrived – melt-in-your-mouth pork bathed in a creamy, dreamlike sauce. Every bite was a revelation, and I knew I had to recreate this magic at home someday.
Well, that “someday” arrived tonight, and with a little inspiration from that unforgettable meal, I decided to take a chance. What if the secret to an extraordinary dish wasn’t a complicated list of ingredients, but a single, unexpected hero? Intrigued, I embarked on a culinary adventure that would not only transform dinner tonight, but also become a new favorite in my recipe repertoire.
Melt-in-Your-Mouth Meat with a Creamy Twist
This recipe lives up to its name – it’s a true wonder! With just one key ingredient (revealed later!), you can create a dish featuring tender, flavorful pork that practically melts in your mouth. This isn’t your average roast pork though – a creamy and delicious sauce takes it to the next level.
Ingredients
- 2 onions
- 2 kg (4 lb) pork neck
- 500 ml (17 fl oz) milk
- 10 g (0.4 oz) salt
- 30 ml (1 fl oz) vegetable oil
- 900 g (32 oz) potatoes
- 200 g (7.1 oz) cheese, grated
- 150 g (5.3 oz) mayonnaise
- 100 g (3.5 oz) yogurt
- 50 g (1.8 oz) mustard seeds
- 7 g (0.2 oz) black pepper
Instructions
- Prep the Pork: Preheat your oven to 180°C (350°F). In a large baking tray (around 35 x 40 cm), thinly slice the 2 onions and spread them out evenly. Place the 2 kg pork neck on top of the onions.
- The Secret Ingredient: Here’s the twist! The magic 1-ingredient is actually milk. Pour the 500 ml of milk over the pork neck. Season generously with 10 g of salt.
- Marinate and Roast: Drizzle 30 ml of vegetable oil over the pork and milk mixture. Cover the baking tray tightly with foil and marinate for 20 minutes. After marinating, remove the foil and roast the pork in the preheated oven for 1 hour and 45 minutes (180°C/ 350°F).
- Prepare the Creamy Sauce: While the pork roasts, peel and chop the 900 g of potatoes. In a separate bowl, combine the chopped potatoes with 200 g of grated cheese, 150 g of mayonnaise, 100 g of yogurt, 50 g of mustard seeds, and 7 g of black pepper. Mix well to create a creamy sauce.
- Final Touches: After 1 hour and 45 minutes of roasting, remove the pork tray from the oven. Spread the creamy sauce mixture evenly over the top of the pork. Return the tray to the oven, uncovered, and roast for an additional 10 minutes at 180°C (350°F).
- Simple Summery Side (Optional): While the final 10 minutes of roasting take place, you can prepare a refreshing summery side dish (optional). In a small bowl, combine 200 g of thinly sliced cabbage with 15 g each of chopped fresh dill, parsley, and green onion. Drizzle with 10 ml of olive oil, 10 ml of lemon juice, 5 g of salt, and 7 g of sugar. Toss to combine and serve chilled alongside the melt-in-your-mouth pork.
Tips
- For a crispier pork top, remove the tray from the oven after the final 10 minutes and broil for a few minutes, watching closely to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
