Cafe Genevieves Braised Pork Neck Recipes

CAFE GENEVIEVE'S BRAISED PORK NECK RECIPE

Steps:

• Mix all dry spices in a mixing bowl to make a dry rub.
• Rub each neck with dry rub and place on a sheet tray with a roasting rack.
• Roast at 400 F for 25 minutes or until a nice crust forms.
• Place onions, carrots, celery, and garlic in the bottom of a large braising pan.
• Pour the canned tomatoes over the veggies.
• Then place rosemary over the tomatoes and cover with wire rack.
• Place roasted neck bones on top of racks.
• Pour enough water over the neck bones to cover.
• Cover with plastic wrap, foil and the lid of the pan.
• Cook 10 to 12 hours overnight.
• When finished cooking, pull necks out and place on sheet trays to cool.
• Strain braising liquid and save for later.
• When cool enough shred neck meat and store in cambro.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

CIDER-BRAISED PORK NECK

Steps:

• 1. Preheat the oven to 160°C (315°F/Gas 2-3). 2. Tie the pork with string at 2 cm (¾ inch) intervals to make a neat round shape. Lightly brush with olive oil. Mix the cinnamon and cumin together, then rub all over the pork. 3. Heat 1 tablespoon olive oil in a large flameproof casserole dish or roasting tin. Add the onion, celery and garlic and sauté for 5 minutes, or until softened. Sit the pork in the dish, add the thyme sprigs and pour in the cider. Bring to a simmer, then cover and transfer to the oven. Bake for 1½ hours, basting the pork occasionally. 4. Add the sweet potato and apricots, then cover and cook for another 45 minutes. Add the beans, cover again and cook for 15-20 minutes, or until the sweet potato and beans are tender and the pork is cooked through. 5. Remove the pork and vegetables to a large dish or bowl and cover with foil to keep warm. 6. Place the casserole dish over high heat and bring the liquid to the boil. Mix the cornflour with 1 tablespoon water to form a smooth paste, then stir into the cooking liquid. Stirring constantly, bring the mixture back to a simmer and cook for 1-2 minutes, or until the sauce thickens. Season well with sea salt and freshly ground black pepper. 7. To serve, arrange the vegetables and apricots on serving plates. Remove the string from the pork, then cut the pork into slices 1 cm (½ inch) thick and place two or three slices over the vegetables. Spoon the juices over and serve.

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.