Pork Neck Marinated in Rye Kvass
A hearty main dish of pork marinated in kvass, often made on weekends for a big gathering.
Ingredients
- Pork neck 800 g
- Rye bread kvass "Taras" 500 ml
- Onion 2 pcs
- Garlic 3 cloves
- Vegetable oil 2 tbsp
- Salt 1 tsp
- Black pepper 0.5 tsp
We add only what we sell. The rest is up to you.
Method
- Cut the pork neck into large chunks for grilling or leave it whole for roasting.
- Slice the onion into rings and crush the garlic cloves with the flat of a knife.
- Place the meat, onion and garlic in a deep bowl and pour in enough kvass to cover the meat.
- Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
- Remove the meat, pat it dry with a paper towel, then season with salt and pepper.
- Fry in a pan with oil for 5-7 minutes per side until golden, or roast in the oven at 200°C for about 25 minutes.
- Let the meat rest for a few minutes before serving.
