Ingredients

For the Meat

• 4 slices of pork neck (about 600 g)
• 3/4 teaspoon salt
• 1 teaspoon sweet red paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Vegetable Sauce

• 1 large yellow pepper, diced
• 1 medium onion, finely chopped
• 3–4 small pickled cucumbers, diced
• 170 g mushrooms, sliced
• 3 tablespoons ketchup
• 1.5 tablespoons mustard
• 1 tablespoon tomato puree
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• A pinch of sugar
• 250 ml water

Instructions

1. Prepare the Pork Neck

1. Pat the pork neck slices dry with a paper towel. Season both sides with salt, sweet red paprika, and black pepper. Let the meat rest at room temperature for 15–20 minutes to allow the seasoning to penetrate.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork neck slices for 2–3 minutes per side until golden brown. Remove from the pan and set aside.

2. Prepare the Vegetable Base

1. In the same skillet, add a bit more olive oil if needed. Sauté the onion until it turns translucent, about 5 minutes.
2. Add the yellow pepper and mushrooms, cooking until softened, about 7–10 minutes. Stir occasionally to prevent sticking.
3. Toss in the pickled cucumbers and garlic, stirring for another 2 minutes to release their flavors.

3. Make the Sauce

1. Stir in the ketchup, mustard, and tomato puree. Mix well to combine with the vegetables.
2. Pour in the water, then season the sauce with salt, black pepper, and a pinch of sugar to balance the flavors. Bring the mixture to a gentle simmer.

4. Braise the Pork Neck

1. Return the seared pork neck slices to the skillet, nestling them into the sauce. Ensure the meat is partially submerged in the liquid.
2. Cover the skillet with a lid and reduce the heat to low. Let the pork braise for 40–50 minutes, turning the slices halfway through to ensure even cooking.

5. Serve and Enjoy

1. Once the pork is tender and the sauce has thickened, remove the skillet from heat. Taste and adjust the seasoning if necessary.
2. Serve the pork slices with the savory vegetable sauce spooned generously over the top. Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Calories per Serving: Approximately 400 kcal

Why This Recipe is Timeless

Braised dishes like this one have been cherished for centuries for their ability to turn affordable cuts of meat into tender, flavorful masterpieces. Pork neck, in particular, benefits from slow cooking, as it becomes melt-in-your-mouth tender while soaking up the rich flavors of the sauce.

The combination of the tangy pickled cucumbers, earthy mushrooms, and sweet yellow peppers creates a well-rounded sauce that elevates the dish. The touch of ketchup and mustard adds layers of flavor that appeal to both traditional and modern palates.

This dish’s timelessness lies in its simplicity, versatility, and ability to bring people together. It’s a meal that invites you to slow down, savor the process, and enjoy the reward of a comforting, home-cooked dinner.

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Protein: 28 g
• Carbohydrates: 10 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 850 mg

FAQs

Can I use a different cut of meat?

Yes! Pork shoulder or chicken thighs can be substituted for pork neck. Adjust the cooking time accordingly, as leaner cuts may require less braising time.

What can I serve this dish with?

This dish pairs beautifully with mashed potatoes, rice, egg noodles, or even a side of roasted vegetables. The sauce complements starchy sides perfectly.

Can I make this recipe ahead of time?

Absolutely. The flavors deepen with time, making this an excellent dish to prepare a day in advance. Reheat gently on the stovetop or in the oven before serving.

What if I don’t have pickled cucumbers?

You can substitute pickled cucumbers with capers or a splash of vinegar to maintain the tangy flavor profile.

Tips for Making the Best Braised Pork Neck

1. Sear the meat well: This step locks in flavor and creates a caramelized crust that enriches the sauce.
2. Use fresh ingredients: Fresh vegetables and high-quality mustard and ketchup will elevate the dish.
3. Adjust the seasoning: Taste the sauce as it cooks and adjust the salt, sugar, and spices to your liking.
4. Slow and steady wins the race: Braising is all about low heat and patience. Rushing the process may result in tougher meat.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the pork and sauce together in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm the dish gently on the stovetop or in the microwave. Add a splash of water or stock if the sauce has thickened too much.

Conclusion

This Braised Pork Neck with Savory Vegetable Sauce is a celebration of hearty, comforting flavors that bring warmth to your table. The tender pork, paired with the tangy, earthy sauce, is a reminder of how simple ingredients can create extraordinary results when cooked with care.

Whether you’re preparing this dish for a casual dinner or a special occasion, its rich flavors and satisfying textures make it a standout choice. The slow-cooked pork neck absorbs the sauce’s savory and slightly sweet notes, while the vegetables add depth and vibrancy.

Take the time to savor this dish—it’s more than just a meal. It’s an experience of connection, tradition, and the timeless joy of good food shared with loved ones. Enjoy every bite! 🍴