Pork neck in Gutturnio red wine sauce

Type of recipe: Main courses

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Preparation method:

Pork neck that has been cured for 10-15 days has the characteristic of retaining its softness and freshness. Remove the twine from the cured pork neck and cook (following the recommended cooking times) in a pressure cooker, with the cinnamon and a mixture of 70% sweet red wine and 30% water to cover the meat. In a separate pan, prepare the sauce by thickening a little of the cooking juices with the flour. Slice the pork neck, allowing 2 slices per portion, and serve accompanied with the sauce.

Preparation method:

Pork neck that has been cured for 10-15 days has the characteristic of retaining its softness and freshness. Remove the twine from the cured pork neck and cook (following the recommended cooking times) in a pressure cooker, with the cinnamon and a mixture of 70% sweet red wine and 30% water to cover the meat. In a separate pan, prepare the sauce by thickening a little of the cooking juices with the flour. Slice the pork neck, allowing 2 slices per portion, and serve accompanied with the sauce.