Pork neck with rosemary baked in milk

Name: Pork neck with rosemary baked in milk
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 300 g peeled carrots; 300 g peeled celery; 240 g peeled onion; 2 heads of garlic; 6 tablespoons vegetable oil; 1 teaspoon granulated sugar; 5 sprigs of rosemary, 10 cm long; 6 sprigs of thyme; 5 bay leaves; 1 l whole milk; 10 g orange zest; salt; freshly ground pepper; 1 kg pork neck; Pork is best enjoyed with a fuller-bodied white wine.

4 SERVINGS

Do hodinky

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INGREDIENTS

300 g peeled carrots
300 g peeled celery
240 g peeled onion
2 heads of garlic
6 tablespoons vegetable oil
1 teaspoon granulated sugar
5 sprigs of rosemary, 10 cm long
6 sprigs of thyme
5 bay leaves
1 l whole milk
10 g orange zest
salt
freshly ground pepper
1 kg pork neck

WINE PAIRING

Pork is best enjoyed with a fuller-bodied white wine.

INSTRUCTIONS

1
Preheat the oven to 160 ˚C.
2
Season the meat thoroughly with salt and pepper on all sides. Cut the carrots and celery into 2 cm cubes. Halve the onion lengthwise and cut into 0.5 cm thick wedges. Peel only the first, thin outer skin from the garlic heads and cut them in half lengthwise.
3
Heat oil in a pan over high heat and sear the meat on all sides until golden brown. Remove it and place it in a casserole dish.
4
Reduce the heat by half, place the halved garlic heads cut-side down in the pan and sear them until golden brown. Then add them to the casserole dish with the meat.
5
Add the chopped carrots and celery to the pan and sauté for 5 minutes, stirring occasionally, until golden brown.
6
Add the chopped onion and sauté for another 3 minutes, stirring frequently. Add sugar, herbs, and milk and bring to a boil. Reduce the heat to a minimum and, stirring constantly, scrape off the browned bits from the bottom of the pan with a flat wooden spoon. These will dissolve in the milk after a while. Pour the entire contents of the pan into the casserole dish with the meat and add the orange zest.
7
Cover the casserole dish with a lid, place it in the preheated oven, and bake for 2.5 hours until tender. Let the meat rest for 10 minutes before slicing.

Tip

For preparation, you will also need an oven-safe casserole dish with a lid. If you don't have an oven-safe casserole dish, use a roasting pan and cover it thoroughly with aluminum foil. Cut off the orange part of the orange peel using a potato peeler. Use only the orange part of the peel. The white part is bitter.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.