Aromatic Pork Neck in Apple-Cider Sauce with Thyme from the Slow Cooker - photo 1
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Aromatic Pork Neck in Apple-Cider Sauce with Thyme from the Slow Cooker

Pikantne Main Dishes European cuisine Lunches 390 min Easy 10 wyświetleń ~49.98 PLN - (0)
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Description

This dish is the perfect introduction to the world of slow cooking – simple to prepare, yet the end result is spectacular. Pork neck, often a challenging cut of meat, becomes incredibly tender and juicy after hours of slow cooking at low temperatures, literally falling apart under the pressure of a fork. The heart of the dish is a rich, sweet-and-sour sauce based on apple cider, the natural sweetness of apples and honey, balanced by the sharp note of Dijon mustard and aromatic, slightly earthy thyme. Together, they create a deep, complex flavor composition that envelops the palate and warms from within. Visually, the dish is incredibly appetizing – dark brown, shiny meat bathed in a thick sauce with visible pieces of cooked apples and onions. It is the essence of comfort food, perfect for chilly autumn and winter days. It pairs wonderfully with creamy mashed potatoes, which will soak up every bite of the delicious sauce, or with buckwheat groats, which will highlight its rustic character.

Ingredients (15)

Servings:
6
  • Pork neck 1200 g
  • Onion 2.7 szt.
  • Garlic 4 ząbki
  • Apples 400 g
  • Apple cider 400 ml
  • Chicken broth 200 ml
  • Dijon mustard 30 g
  • wildflower honey 30 g
  • Fresh thyme 0.1 pęczków
  • Rapeseed oil 30 g
  • Wheat flour type 500 15 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Bay leaf 6.7 szt.
  • Allspice 3 g
💰 Szacowany koszt dania: ~49.98 PLN (8.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Meat and Vegetables

1

Take the pork neck out of the fridge about 30 minutes before cooking to reach room temperature. Pat it very dry on all sides with paper towels. Then rub the meat generously with salt and freshly ground pepper, massaging the spices into the surface. Meanwhile, prepare the vegetables: peel the onions and cut them into thick wedges. Peel the garlic and slice it thinly. Wash the apples, cut them into quarters, and remove the cores (you don't need to peel them).

Ingredients: Pork neck, Salt, Pieprz czarny świeżo mielony, Onion, Garlic, Apples
Thoroughly drying the meat is key! Moist meat will steam instead of fry, resulting in a lack of beautiful brown color and deep flavor. Use a large cutting board and a sharp chef's knife.
2

In a large, heavy skillet (preferably cast iron), heat canola oil over medium-high heat. When the oil is hot (it starts to shimmer gently), carefully place the pork neck on it. Sear the meat for about 3-4 minutes on each side until it is deeply browned and appetizingly caramelized. Also sear the sides by holding the meat with tongs. The goal is not to cook the meat through, but to create a flavorful crust. Remove the seared meat from the skillet and transfer it to a slow cooker.

Ingredients: Pork neck, Rapeseed oil
Use kitchen tongs to turn the meat to avoid piercing it – this will keep the juices inside. Do not overcrowd the pan. If the meat does not fit comfortably, sear it in two batches. This searing (Maillard reaction) creates the flavor base for the entire dish, so do not skip this step!

Preparation of the Sauce Base

3

Reduce the heat under the pan to medium. In the fat that remains from frying the meat, add the sliced onion. Sauté it for about 6-8 minutes, stirring frequently with a wooden spoon, until it becomes soft, translucent, and slightly golden. While sautéing, scrape up all the tasty browned bits that are stuck to the bottom of the pan from the meat.

Ingredients: Onion
Do not wash the pan after frying the meat! All the flavor is in those bits stuck to the bottom. A wooden spoon is perfect for scraping the bottom without scratching the surface of the pan.
4

Add the sliced garlic to the sautéed onion. Fry everything together for about 1 minute, stirring constantly, until the garlic releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Garlic
Garlic cooks much faster than onion, so we add it at the very end. As soon as you smell the intense aroma of garlic, it's a sign that it's ready.
5

Pour the apple cider into the hot pan. The liquid will immediately start to steam and sizzle intensely. Use a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pan – this process is called deglazing, which transfers all the flavor into the sauce. Cook for 2-3 minutes, until the alcohol partially evaporates and the liquid thickens slightly.

Ingredients: Apple cider
Be careful when pouring the liquid onto the hot pan, it may splatter. This step is magical – this is where the depth of flavor in the sauce is created.

Cooking in a Slow Cooker

6

Pour the entire contents of the pan (onion with cider) into the slow cooker bowl, where the meat is already placed. In a separate bowl, mix the broth, Dijon mustard, and honey until you achieve a smooth emulsion. Pour the prepared mixture over the meat and onions. Add the apple quarters, sprigs of fresh thyme, and, if using, bay leaves and allspice. Gently stir to combine the ingredients.

Ingredients: Chicken broth, Dijon mustard, wildflower honey, Apples, Fresh thyme, Bay leaf, Allspice
Make sure the meat is mostly submerged in the liquid. If there isn't enough, you can add a little more broth or water. Mixing the mustard and honey in the broth before pouring it into the slow cooker will ensure even distribution of flavors.
7

Cover the slow cooker with a lid. Set the program to 'LOW' and cook for 7-8 hours, or to 'HIGH' and cook for 4-5 hours. After this time, the meat should be extremely tender and fall apart with light pressure from a fork.

I definitely recommend the 'LOW' option. Cooking for a longer time at a lower temperature yields the best results when it comes to meat tenderness. Try not to lift the lid during cooking to avoid losing heat and moisture.

Finalizing the Sauce and Serving

8

After cooking, very carefully remove the meat from the slow cooker and transfer it to a large plate or cutting board. Loosely cover it with aluminum foil and let it rest for 10-15 minutes. During this time, the juices will distribute evenly throughout the meat. Remove the thyme sprigs and bay leaves from the sauce.

Use two large forks or spatulas to remove the meat, as it will be so tender that it may fall apart. Letting the meat rest is important for retaining its juiciness.
9

Pour the entire sauce from the slow cooker into a medium pot. In a small bowl or glass, mix the all-purpose flour with 3-4 tablespoons of cold water until a smooth paste without lumps forms. Place the pot with the sauce over medium heat and bring to a gentle boil. While constantly stirring the sauce with a whisk, slowly pour in the flour slurry. Cook for 2-3 minutes, stirring continuously, until the sauce noticeably thickens. Taste and season with salt and pepper if needed.

Ingredients: Wheat flour type 500, Salt, Pieprz czarny świeżo mielony
It is crucial to use cold water to mix the flour – in hot water, it will immediately turn into dumplings. Pouring the mixture into the boiling sauce while simultaneously whisking is the best way to avoid lumps.
10

When the sauce is ready, use two forks to shred the resting pork neck into smaller, appetizing pieces. Transfer the shredded meat back into the pot with the hot, thick sauce and gently mix. Serve immediately, for example with mashed potatoes or groats, sprinkled with fresh parsley for color and freshness.

Ingredients: Pork neck
Pulled meat absorbs the sauce perfectly, making every bite full of flavor. Do not cut the meat with a knife – shredding it with forks gives a much better texture.

Fun Fact

💡

Slow cooking is a culinary technique known for centuries, but popularized in the 1970s with the invention of the electric slow cooker (Crock-Pot). Its original purpose was to cook baked beans without the need for constant supervision, which revolutionized home cooking for working women.

Best for

Niedzielny obiad rodzinny Kolacja na chłodny wieczór Przyjęcie dla przyjaciół Danie na specjalną okazję bez stresu

Tips

🍽️ Serving

Serve the hot pork neck on creamy mashed potatoes, which will perfectly absorb the rich sauce. Another great option is buckwheat or pearl barley, which will add a rustic character to the dish. For a vegetable side, warm beets, red cabbage, or a simple salad with vinaigrette work perfectly. Before serving, sprinkle the dish with freshly chopped parsley for freshness.

🥡 Storage

The dish can be stored in an airtight container in the refrigerator for 3-4 days. It tastes even better the next day when the flavors have fully melded. Reheat slowly in a pot over low heat, adding a little water or broth if the sauce has thickened too much. It can also be frozen in portions.

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