Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Main mealMain CourseBalancedPork€€

Pork Neck in Paprika Sauce

Name: Pork Neck in Paprika Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 600 g Pork, Shoulder breast, boneless, separable lean and fat, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 300 g Peppers, bell, red, raw; 150 g Onions, yellow, raw; 1 clove Garlic, raw; 1 tbsp CONCENTRATED TOMATO PASTE, TOMATO; 1 tsp Spices, pepper, red or cayenne; 300 ml Soup, SWANSON, vegetable broth; 1 piece Spices, bay leaf; 0.5 tsp Spices, marjoram, dried; 5 g Parsley, fresh

This juicy and tender pork neck in paprika sauce combines seared pork steaks, sweet peppers and a rich sauce for the perfect lunch.

Prep time15 min

Cook time45 min

Total time60 min

Servings4

Recipe

For the meat and marinade

Pork, Shoulder breast, boneless, separable lean and fat, raw600 gOil, olive, extra virgin1 tbspSalt, table, iodized1 pinch

For the paprika sauce

Peppers, bell, red, raw300 gOnions, yellow, raw150 gGarlic, raw1 cloveCONCENTRATED TOMATO PASTE, TOMATO1 tbspSpices, pepper, red or cayenne1 tspSoup, SWANSON, vegetable broth300 mlSpices, bay leaf1 pieceSpices, marjoram, dried0.5 tspParsley, fresh5 g

Large deep pan with lidKnifeCutting boardWooden spoonKitchen scale

Per servingTotal

Calories:440 kcal1760 kcal

Protein:31 g124 g

Carbohydrates:11 g44 g

Fiber:3.1 g12.4 g

Water:289.6 ml1158.4 ml

Fat:30 g120 g

Micronutrients

Sugar:6.4 g25.5 g

Saturated fat:2.3 g9.2 g

Cholesterol:90 mg360 mg

Sodium:364.2 mg1456.9 mg

Potassium:890.9 mg3563.6 mg

Calcium:42.5 mg170.1 mg

Iron:2.7 mg10.6 mg

Magnesium:57.1 mg228.2 mg

Zinc:3.3 mg13.2 mg

Phosphorus:385.5 mg1542 mg

Vitamin C:102.4 mg409.4 mg

Vitamin A:162.2 µg648.8 µg

Vitamin D:0 µg0 µg

Vitamin B12:1.3 µg5.2 µg

Instructions

1Pat the pork neck steaks dry with a paper towel, then season both sides with salt and ground black pepper.
2Heat olive oil in a large deep pan over medium-high heat. Fry the steaks for 3 to 4 minutes on each side until nicely seared and golden brown.
3Transfer the seared meat to a plate and cover it to keep it juicy.
4Add the chopped onion and sliced red and yellow peppers to the same pan. Sauté over medium heat for about 8 minutes, until the vegetables soften and caramelize nicely.
5Add the chopped garlic and tomato paste and sauté for another 1 minute until fragrant. Stir in the ground sweet paprika and marjoram.
6Pour the hot stock into the pan and gently scrape up the tasty browned bits from the bottom of the pan with a wooden spoon. Add the bay leaf.
7Return the seared neck steaks to the sauce along with the juices collected on the plate. Cover the pan with a lid, reduce the heat and simmer slowly for 30 to 35 minutes, until the meat is completely tender.
8Before serving, remove the bay leaf from the sauce, sprinkle fresh chopped parsley on top and serve warm with a side dish of your choice.##

Nutritional benefits

Thanks to the high protein content of pork, this dish supports the maintenance and growth of muscle mass and contributes to a long-lasting feeling of fullness.

Similar recipes

20 min

260 kcalMain meal

Traditional Homemade Jota with Carniolan Sausage

Roasted Pork Neck with Garlic

39g

15 min

430 kcalMain meal

Pork Loin with Oven-Roasted Potatoes

Pork Strips with Broccoli and Rice

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.