Pork Neck with Cranberries and Red Onion
A simple recipe for a soft and juicy pork neck in the oven. Just cut the pork neck into slices, season it, put it in the fridge for a few hours, and the next day, fry the pork neck slices and chopped onion and put them in the oven for 2.5 hours. During this time, you can do something else and the pork neck will come out tender.
This makes this recipe perfect for Sunday family dinners and holidays. Oven baked pork neck is a cheap and easy dinner. Pork neck can be served with potatoes or dumplings. Beetroots, salads and cooked vegetables go well with it. You can use both the pork neck and the shoulder for this recipe. This is a universal recipe, thanks to which you can also prepare baked shoulder with onion. Thanks to the large amount of onion and the addition of cranberries, the meat is slightly sweet and aromatic.
How to season pork neck?
To season the pork neck, all you need is salt, pepper, sweet paprika and thyme. If you want, you can also add hot paprika and garlic.
How to marinate pork neck for baking in the oven?
Just cut the pork neck into slices, rub all the spices into the meat and leave it in the fridge for a few hours.
How long to bake sliced pork neck?
First bake the pork neck at 200 °C (392 °F) and after about 25 minutes, reduce the temperature to 140 °C (284 °F) and bake for 2 hours. Thanks to long baking at a low temperature, the pork neck is soft and juicy. Bake the pork neck in an ovenproof dish with a lid. The container should be closed throughout the baking time so that the pork neck does not dry out.
How to fry pork neck?
Fry the seasoned meat in a very hot pan on both sides. Do not pierce or poke the meat while frying to prevent it from releasing juices. The meat must close to remain juicy. To avoid losing the flavor left in the pan, fry the chopped onion immediately in the same hot pan and in the same fat. Spread the pork neck slices with onion and place in the oven.
Pork neck with cranberries does not contain gluten.
The proportions given below will yield approximately 10 large slices of pork neck.
Read the step-by-step recipe on how to prepare pork neck with onion and watch the video below the recipe.
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Pork neck with cranberries and red onion
Roasted Pork Neck with Cranberries Recipe
Ingredients
- 1 kg pork neck (or pork shoulder)
- 1 kg red onion
- 100 g dried cranberries
- 2 tsp sweet paprika
- 2 tsp thyme
- salt
- pepper
- oil (for frying)
Instructions
- Cut the pork neck into slices approx. 1.5 – 2 cm thick. Sprinkle with salt, pepper and sweet paprika. Rub the spices into the meat. Sprinkle with thyme and press the thyme into the meat. Turn the meat slices over and do the same. Place the seasoned meat in a container with a lid and put it in the fridge for a few hours, or overnight.1 kg pork neck, 2 tsp sweet paprika, 2 tsp thyme, salt, pepper
- Once the meat is marinated, remove it from the fridge so it can warm up slightly. Meanwhile, pour hot water over the cranberries and after about 3 minutes, strain them through a strainer and pour out the water. Cut the onion into slices.100 g dried cranberries, 1 kg red onion
- Heat a slittle bit of oil in a pan. Fry the pork neck in hot oil over high heat (approx. 1 minute on both sides) until golden. Place the fried pork on a plate. In the same pan , fry the onion. Add salt. When the onion is translucent and soft, add the drained cranberries. Fry for another 2 minutes.oil
- Place a layer of onions on the bottom of the ovenproof dish. Place the pork slices on the onion, alternating with the onion layers. Cover the pork neck with the rest of the onion (if left) to use up all the onion. Cover and place in the preheated oven. Bake the pork neck at 200 °C (
392 °F) for 25 minutes and then reduce the temperature to 140 °C (284 °F) and bake for another 2 hours. Do not lift the lid while baking. Enjoy your meal!
Video
Notes
Place the pork neck on a platter and pour the liquid from the roasting pan into a pot or frying pan. If you want to blend the sauce later, pour all the liquid into the pot along with the onion and cranberries. If you do not want to blend the sauce, strain the liquid through a strainer. Add 1-2 teaspoons of potato flour dissolved in about 100 ml of cold water to the sauce. Bring the sauce to a boil. Cook the sauce until it begins to thicken. If you have cooked the sauce with onion and cranberries, blend it. Enjoy your meal!
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
