Forget the same old boring way of preparing meat for dinner! This recipe introduces a surprising secret ingredient that elevates a simple pork dish into something truly flavorful and impressive.
The hump day slump is real, and by the time I drag myself home from work, the last thing I want to do is spend hours slaving over a hot stove. But tonight, my stomach was growling a different tune. It demanded something more than the usual Wednesday night fare of cereal or limp takeout.
That’s when I remembered a recipe I’d stumbled upon recently – a one-pan wonder featuring pork and a secret ingredient that promised to transform any ordinary Wednesday into a flavor fiesta. Intrigued (and maybe a little desperate for some culinary excitement), I decided to give it a try.
Let me tell you, this recipe did not disappoint! The secret ingredient? Pickled cucumber juice. Yes, you read that right. But trust me, it works wonders. The tangy brine adds a whole new dimension to the pork, making it melt-in-your-mouth tender and bursting with unexpected flavor. Plus, the whole dish comes together in under an hour, with minimal prep required.
So ditch the delivery menus and the sad salad nights. This recipe is about to become your new Wednesday night hero (or any night hero, for that matter). It’s easy, it’s delicious, and it’s guaranteed to chase away those mid-week blues. Let’s get cooking!
Ingredients
For the Pork:
- 2 kg (4 lb) pork neck
- 300 g (11 oz) onion
- 10 g (0.4 oz) salt
- 7 g (0.2 oz) black pepper
- 200 ml (6.8 fl oz) pickled cucumber juice
- 100 g (3.5 oz) pickled cucumbers, chopped
- 200 g (7.1 oz) red bell pepper, sliced
- 200 g (7.1 oz) leek, sliced
- 40 ml (1.4 fl oz) vegetable oil
For the Creamy Topping:
- 4 potatoes, peeled and sliced
- 300 g (11 oz) mozzarella cheese, shredded
- 300 g (11 oz) sour cream
- 100 g (3.5 oz) melted butter
For the Gremolata (Garnish):
- 300 g (11 oz) carrot, grated
- 10 g (0.4 oz) lemon zest
- 20 ml (0.7 fl oz) lemon juice
- 30 ml (1 fl oz) vegetable oil
- 20 g (0.7 oz) parsley, chopped
- 4 g (0.1 oz) black pepper
- 7 g (0.2 oz) salt
- 50 g (1.8 oz) parmesan cheese, grated
- 30 g (1.1 oz) pumpkin seeds
Instructions
- Prep the Pork: Preheat your oven to 180°C (350°F). In a large baking tray, toss the pork neck with the chopped onion, salt, pepper, pickled cucumber juice, chopped pickled cucumbers, sliced red bell pepper, and sliced leek. Drizzle with vegetable oil and toss everything together to coat evenly.
- Roast the Pork: Bake the pork mixture in the preheated oven for 40 minutes.
- Prepare the Creamy Topping: While the pork roasts, parboil the sliced potatoes in boiling water until tender. Drain and set aside.
- Make the Gremolata: In a bowl, combine the grated carrot, lemon zest, lemon juice, vegetable oil, chopped parsley, black pepper, salt, grated parmesan cheese, and pumpkin seeds. Mix well and set aside.
- Assemble and Finish: After 40 minutes, carefully remove the baking tray from the oven. Increase the oven temperature to 200°C (400°F). Top the roasted pork mixture with the parboiled potatoes and then spread the shredded mozzarella cheese evenly over everything. Drizzle with the melted butter.
- Bake Again: Return the baking tray to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Remove the baking tray from the oven and let the dish cool slightly for about 30 minutes before serving.
- Garnish and Enjoy! To finish, sprinkle the flavorful gremolata over each serving. This adds a delightful burst of freshness and brightens up the dish both visually and taste-bud wise.
Tips
- You can substitute pork shoulder for pork neck in this recipe, although the cooking time might need slight adjustments.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
- If you don’t have pickled cucumbers on hand, you can use a mixture of vinegar and water with a touch of sugar to create a similar flavor profile.
With its juicy, flavorful pork, creamy cheese topping, and refreshing gremolata, this recipe is sure to become a new weeknight favorite! So ditch the boring and embrace the power of pickled cucumber juice for a surprisingly delicious and easy dinner.
