Very tender pork neck roast cooked on the stovetop and then in the oven. This grandmother’s recipe for a very tender traditional pork roast is certainly, among all kinds of roasts, one of the most indulgent, tender and succulent. Pork neck roast remains very tender no matter how you cook it thanks to the marbling of fat in the right places, which gives a rich and unique flavor to the finished dish. If the pork neck roast made with this very easy recipe is accompanied by a tasty sauce, the dish becomes an elegant recipe suitable even for holidays and Sunday lunch. Preparing the stovetop-braised pork neck roast is very easy, the result is guaranteed and since this cut is quite economical, you can also prepare a delicious meat main for celebrations with little expense. The delicious pork neck roast you see in the photo is prepared by rubbing the meat with salt and aromatics, then cooking it in a pot for a few hours before finishing it in the oven. The accompanying sauce prepared at the end of cooking gives the neck roast a unique and harmonious taste that you absolutely must try. Are you ready to come with me to the kitchen to discover how to make this very tender pork neck roast? Here are the steps for the recipe, but before rushing to the stove I suggest you take a look at the recipe for pork neck with white wine and the recipe for pork neck with beer. I also remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make very tender pork neck roast
- 2.8 kg coppa di maiale (or capocolla)
- 400 g cipolle bianche
- 150 g carota
- 5 g sale
- 10 g zucchero
- 10 grani pepe nero
- 10 g pepe nero
- 6 foglie alloro
- 2 rametti rosmarino
- q.b. menta (fresca)
- 1 pizzico origano (secco)
- scorza di limone (biologico, una intera)
- 2 spicchi aglio
- q.b. olio extravergine d'oliva
- 200 g panna da cucina
Tools
- Casseruola
- Oven
How to make the very tender pork neck roast
Put all the spices, aromatic herbs, garlic, sugar, salt and lemon zest into the blender jar. Blend until you obtain a homogeneous mix and rub it well over the meat.
Tie the meat so it does not fall apart during cooking and let it rest 30 minutes in the fridge.
Place the piece of meat in the pot where you have heated a little oil and brown it on all sides, turning it so that it seals.
Lower the heat, add a glass of water, the peeled and diced carrots and onions, and cook for at least 2 hours and 15 minutes. You should not need to add water beyond this and what is released by the meat.
The meat cooks for about 1 hour per kg; you can measure the internal temperature with a kitchen thermometer and stop when it reaches 176°F (80°C). With this type of meat you can be relaxed — going beyond this will not cause problems and the meat will remain tender and succulent.
During cooking, avoid piercing the meat with a fork or other tools so the juices remain inside the roast. Adjust salt if the amount added at the start with the aromatic mix is not sufficient.
After the time has passed, remove the roast and place it on a large baking sheet; finish it in the oven at 392°F (200°C) for 15-20 minutes, turning it halfway through the cooking time.
Collect the cooking juices in the blender jar and add the cream; blend everything to obtain the accompanying sauce.
Slice the meat with a long, sharp, straight-edged knife and serve it with the prepared sauce.
Store leftover meat in the fridge, well sealed in an airtight container, and consume within 24 hours; it will still be good but less tasty than freshly made.
I do not recommend preparing the roast more than 1 hour in advance; in any case it should be kept warm in the pot and not in the oven.
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