Ingrediente:

·         800 grame ceafa de porc;

·         400 mL vin rosu;

·         6 catei de usturoi, dati prin presa;

·         3 linguri ulei de masline;

·         2 ramuri de rozmarin;

·         2 frunze de dafin;

·         1 ramura de cimbru uscat;

·         1 lingurita coriandru boabe;

·         1 lingurita ienibahar boabe;

·         1 lingura de boia de ardei dulce;

·         sare si piper negru, dupa gust.

Pentru garnitura:

·         Cartofi copti la cuptor cu ceapa verde

Portii: 4

Timp total de preparare:

·         Timp de marinare: minim 6 ore (ideal peste noapte)

·         Timp de gatire: 1 ora 30 minute

Mod de preparare:

Intr-un bol mare, amesteca vinul rosu, uleiul de masline, usturoiul zdrobit, foile de dafin, iehibahar, boia dulce, cimbru uscat, rozmarin, coriandru boabe, sarea si piperul dupa gust. Adauga ceafa de porc spalata, asigurandu-te ca este complet acoperita de lichid. Acopera bolul cu o folie din plastic si lasa-l la frigider pentru minim 6 ore, ideal ar fi peste noapte. Dupa ce carnea a stat la marinat, scoate ceafa de porc si elimina excesul de lichid cu ajutorul unor prosoape de hartie. Condimenteaza carnea cu sare si piper si unge-o cu putin ulei de masline pe ambele parti. Rumeneste ceafa de porc in tigaie timp de 3-4 minute pe ambele parti. Preincalzeste cuptorul la 180°C, adauga ceafa de porc in tava si toarna peste ea ½ din lichidul de la marinata. Acopera tava cu o folie de aluminiu si lasa carnea la cuptor, la foc mediu pentru aproximativ 1 ora.

Bon appétit!

Ingredients:

·         800 grams pork neck;

·         400 mL red wine;

·         6 cloves garlic, pressed;

·         3 tablespoons olive oil;

·         2 sprigs of rosemary;

·         2 bay leaves;

·         1 sprig of dried thyme;

·         1 teaspoon coriander seeds;

·         1 teaspoon allspice berries;

·         1 tablespoon sweet paprika;

·         salt and black pepper, to taste.

For the garnish:

·         Oven-roasted potatoes with green onions

Servings: 4

Total preparation time:

·         Marinating time: at least 6 hours (overnight is ideal)

·         Cooking time: 1 hour 30 minutes

Method of preparation:

In a large bowl, mix the red wine, olive oil, crushed garlic, bay leaves, allspice, sweet paprika, dried thyme, rosemary, coriander seeds, salt and pepper to taste. Add the washed pork neck, making sure it is completely covered by the liquid. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, ideally overnight. After marinating, remove the pork neck and pat dry with paper towels. Season the meat with salt and pepper and brush it with a little olive oil on both sides. Sear the pork neck in a pan over medium heat for 3-4 minutes on each side. Preheat the oven to 180°C (356°F), place the pork neck in a baking dish and pour over half of the marinade liquid. Cover the dish with aluminum foil and cook in the oven at medium heat for about 1 hour.

Bon appétit!