Delicious, juicy, aromatic pork neck with the addition of tasty and colorful vegetables is a perfect idea for a family lunch. It is quick and easy to prepare, just put in the oven and as a result we have a beautiful, colorful and tasty dish. You can even prepare it in the evening and heat it in the oven the next day and it will still be great!


1 kg of pork neck, sliced
2 large onions, sliced
2 peppers of different colors, cut into large cubes
5 cloves of garlic, cut into smaller pieces
250 g mushrooms, cut into smaller pieces
1 carrot, cubed
1 tablespoon of clarified butter
salt and pepper to taste
teaspoon of oregano
a teaspoon of Provencal herbs
2 teaspoons of sweet pepper
1 tablespoon of oil
1 large sprig of rosemary (optional)


Gently pound the meat with a pestle and put it in a bowl. Add 1 tablespoon of oil, salt, pepper, Provencal herbs and sweet paprika (feel free to give your favorite mix of spices). Mix everything thoroughly and rub the meat, cover and refrigerate for at least an hour, preferably overnight. Half an hour before frying, take the meat out of the refrigerator to bring it to room temperature. Heat the clarified butter over high heat and fry the pork neck slices on each side until brown. Put the slices into an ovenproof dish. When all the meat slices are fried, add 2 tablespoons of water to them, cover the ovenproof dish and bake covered for half an hour at 170°C. During this time, in the same pan, fry the onion until golden brown. Add the mushrooms and simmer together for 7 minutes. Add the oregano and mix thoroughly. Add peppers, garlic and carrots, stew them together for a few minutes, stirring occasionally. After half an hour of roasting the meat, add the mushrooms and vegetables to it, mix it, put a sprig of rosemary (optional), cover the dish and bake for an hour until the meat is tender. After this time, remove from the oven and let the meat rest for 10 minutes. Serve with potatoes, rice and salad 🙂


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