This recipe isn’t just another pork dish – it’s a guaranteed crowd-pleaser that comes together in a mere 15 minutes! So ditch the takeout menus and impress your family with this incredibly flavorful pickled pork stewed in a rich and tangy sauce.
Let’s be honest, weeknights can be a battle zone. Between work, errands, and the never-ending list of “to-dos,” the last thing you want to do is spend hours slaving over a hot stove. But that doesn’t mean your family deserves another night of reheated leftovers or takeout.
Enter this recipe: a revelation that completely transformed my weeknight dinners. Pickled pork with a savory sauce? It might sound a bit unusual, but trust me, the flavor combination is nothing short of incredible. The tanginess of the pickled cucumbers adds a whole new dimension to the rich, comforting pork stew, and the best part? It all comes together in a mere 15 minutes of prep time. Hallelujah!
This recipe came about on one of those particularly chaotic weeknights. I was staring blankly at the fridge, the mental image of a disappointed family flickering in my mind. Then, I spotted a jar of leftover pickled cucumbers and a hunk of pork neck. An idea sparked, and with a little creativity and some pantry staples, this dish was born. The result? Silence – except for the happy sounds of contented munching. Needless to say, this recipe has become a permanent fixture in my weeknight dinner rotation.
The secret to this dish lies in the pickled cucumbers added at the end. Their tanginess cuts through the richness of the pork and sauce, creating a truly unforgettable flavor profile. Plus, the entire dish comes together in under two hours, making it perfect for busy weeknight dinners.
Ingredients
- 350 g onions
- 800 g pork neck
- Salt and black pepper to taste
- 2 tbsp lard
- 1 bay leaf
- 2 allspice berries
- 1 tsp crushed caraway seeds
- 2 tbsp mustard
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 cups strong broth (chicken or beef)
- 160 g pickled cucumbers, chopped
Instructions
- Prep the Pork and Onions: Begin by cutting the onions into thin slices. Season the pork neck generously with salt and black pepper.
- Sauté the Onions: Heat the lard in a large pot or Dutch oven over medium heat. Once hot, add the sliced onions and cook until softened and translucent, about 10 minutes.
- Add the Pork and Spices: Add the seasoned pork neck to the pot with the softened onions. Toss to coat the pork in the rendered fat. Add the bay leaf, allspice berries, and crushed caraway seeds. Saute for another 5 minutes, stirring occasionally.
- Simmer in the Sauce: In a separate bowl, whisk together the mustard, soy sauce, Worcestershire sauce, and broth. Pour this flavorful sauce over the pork and onions in the pot. Bring to a simmer, then reduce heat to low, cover the pot, and simmer for 1.5 hours, or until the pork is tender and cooked through.
- Introduce the Pickled Cucumbers: Once the pork is cooked, add the chopped pickled cucumbers to the pot. Stir gently to combine, and simmer for an additional 10 minutes to allow the flavors to meld.
- Serve and Enjoy! This delicious pickled pork can be served on its own or with your favorite side dishes like mashed potatoes, rice, or roasted vegetables. Enjoy!
Tips
- For a thicker sauce, you can remove the cooked pork and vegetables from the pot after simmering for 1.5 hours. Then, increase the heat to medium-high and simmer the sauce until it reduces and thickens to your desired consistency. Return the pork and vegetables to the pot and heat through before serving.
- If you don’t have pickled cucumbers, you can substitute with chopped green olives or capers for a similar briny flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
