Delicious pork neck with pear

Delicious pork neck with pear

You definitely have not tried such a dish - a very delicious pork neck with a pear. Pork goes well with fruit: it is cooked with apples, pineapple, dried apricots, and prunes ... you won’t list everything ... Have you tried it with pears? Not? I highly recommend it! In my opinion, this is the most successful (from fruit) combination! The pear is neither acidic nor sugary-sweet, moderately dense, moderately juicy, holds its shape well, but not hard. Pear perfectly emphasizes the taste of pork, but does not compete with it, and even more so does not pull the blanket of taste onto itself. In a word: I like it. I really hope that you will like it too! Give it a try!


  • fresh pork neck - about 1.3 kilograms (a bit more or less by weight is allowed);
  • conference grade pear - two medium pieces (the main thing is not to be too soft and not too hard);
  • Marsala wine - 100 milliliters (can be replaced with Madera, Porto: most importantly, at least 15-16%);
  • Extra virgin olive oil - approximately 2 tablespoons;
  • seasoning for pork - 10 grams;
  • salt, pepper - to your taste.

Delicious pork neck with pear. Step by step recipe

  1. We cut the tender pork meat across the fibers into slices about three centimeters thick: approximately a third of the height. It is necessary that a chopped pear can be placed inside, but you can cut it a little deeper (also this cut is also called an "accordion" or "book"). The main thing is that the piece of meat does not fall apart, but keeps its shape.
  2. Grate fresh meat with aromatic olive oil and seasoning for pork, cover and leave to marinate. If you do not have a ready-made seasoning for meat, you can replace it with a mix of herbs: cumin, rosemary, dried parsley, dried dill, a little nutmeg and others - all to your taste. The minimum amount of time for pickling is 45 minutes. Well, if time permits, and you are in no hurry: send the neck to marinate in the refrigerator for the whole night.
  3. The pear must be carefully cut lengthwise, slices approximately one and a half centimeter thick. Add salt and pepper a little. Insert slices of prepared pear into the cuts.
  4. I recommend that you still dress the meat before baking with a thread. If this is problematic for you, then choose a dish in which the meat fits tightly: it will keep its shape in one piece.
  5. The meat in the oven is cooked in two stages. The first is when it is there at a temperature of 220–250 ° C until a crust forms. Then you need to change the mode and level at which it is baked. From the highest level we transfer to the lowest shelf, and lower the temperature to 180 ° C. Now the most pleasant and one of the most aromatic moments: meat must be poured with wine.
  6. While the meat will be in the oven, we periodically, with the help of a spoon, will pour over juice and wine. If you see that the top is already quite browned, you can cover it with foil.
  7. The readiness of meat in modern ovens can be checked with a specially designed meat thermometer: you just need to stick it into the largest part and look at the temperature. If it is within 70–80 ° С - the meat is ready. If you do not have such a miracle device, then an approximate calculation of pork roasting in the oven is suitable. Every 500 grams of meat is baked until cooked for 25 minutes at a temperature of 180 ° C, plus an additional 25 minutes of time must be added to the whole piece. And this means that if we first baked our juicy piece at a high temperature, then we will need 1 hour 15 minutes for everything.
  8. How to get it out of the oven, let it stand covered with foil for about 15-20 minutes. This is to ensure that the meat juices are evenly distributed throughout the piece, and when cutting does not flow out a lot of aromatic juices.

If you want to not only surprise, but also defeat such a delicious, home-made pork neck - serve it with a very tasty and simple sauce. To do this, collect all the remaining juice with wine from the mold. Transfer it to the stewpan and boil until lightly thickened and pleasantly shine. And then, when serving, pour slices of chopped meat with baked pear sauce. “I love to cook” wishes you success in cooking: and bon appetit!

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