1 pork neck of 4 kg
salt and black pepper to taste
For the filling:
250 g of beef tenderloin, skinless and boneless
10 slices of smoked bacon
3 cups of breadcrumbs
3 cups of chopped onion, without peel or seeds
2 tablespoons of chopped fresh parsley
2 tablespoons of sautéed onion
2 tablespoons of chopped green pepper
1/2 teaspoon of marjoram
1/8 teaspoon of ground cloves
1/2 teaspoon of thyme
Salt and black pepper to taste
1 large sprig of rosemary
1 large onion, chopped
1 large carrot, chopped
2 cups of cold water
cooked potato
1 pork neck of 4 kg
salt and black pepper to taste
For the filling:
250 g of beef tenderloin, skinless and boneless
10 slices of smoked bacon
3 cups of breadcrumbs
3 cups of chopped onion, without peel or seeds
2 tablespoons of chopped fresh parsley
2 tablespoons of sautéed onion
2 tablespoons of chopped green pepper
1/2 teaspoon of marjoram
1/8 teaspoon of ground cloves
1/2 teaspoon of thyme
Salt and black pepper to taste
1 large sprig of rosemary
1 large onion, chopped
1 large carrot, chopped
2 cups of cold water
cooked potato
Prepare the pork neck for boning
Close the opening with thread, leaving only a small space to insert the filling
Temper the meat with a mixture of salt and black pepper
Fry the smoked bacon until crispy, then drain and chop it into small pieces
Mix the chopped bacon with the breadcrumbs, chopped onion, parsley, sautéed onion, green pepper, and beef tenderloin
Add all the seasonings and salt to taste
Stuff the pork neck well and then close the opening completely
Place the stuffed pork neck in a baking dish, along with the sprig of rosemary, chopped onion, and carrot, and add cold water
Bake in a hot oven (230°C) for 30 minutes, turning the pork frequently until it's golden brown and crispy
Then reduce the temperature to moderate (170°C) and continue baking for another 30 minutes per half kilogram of meat
Brush the meat with pan juices frequently
Serve on a warmed plate, garnished with cooked potatoes if desired
Serves 10-12 people.
