Garlic-studded Pork Neck

Went to the store to catch up on vegetables a bit. Not a lot of those at home lately. Stumbled upon an almost suspiciously good offer on pork neck for members of the cooperative.  Took one home, studded it with garlic.

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I didn’t bother with tying it this time. There’s a limit to how fancy one manages to be on a Monday afternoon. Apart from (fresh) garlic it’s been brushed with dark soy sauce and sprinkled with crushed black pepper and thyme. If you have the time, do brine your pork neck before roasting. It just gets so much better.

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Here’s the pork neck after perhaps an hour in the oven. I relied solely on the meat thermometer’s alarm (which was a bit off this time. Had to microwave the sliced meat a bit since I don’t trust even slightly pink pork.)

While the roast was roasting, some corn on the cob got prepared, along with a simple but effective tzatziki.

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Those three elements are seldom seen on the same plate, but they were all good!

 

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3 Responses to “Garlic-studded Pork Neck”

  1. Had to Google tzatziki. Sounds good.

    • forgot to reply to this. I learned about tzatziki from my mother many years ago. In those days Swedish stores didn’t have thick Greek/Turkish yogurt, so we had to strain the regular stuff overnight.

  2. […] A geeky take on cooking « Garlic-studded Pork Neck […]

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