Gypsy-Style Pork Neck with Mushrooms and Vegetables in Tomato Sauce

Ingredients

• 500 gram pork-neck
• 300 gram onion
• 200 gram mushroom
• 100 gram pickled-cucumber
• 100 gram pickled-pepper
• 2 tablespoon wheat-flour
• 2 tablespoon lard
• 1 tablespoon sweet-paprika-powder
• 1 teaspoon salt
• 0.5 teaspoon black-pepper
• 0.25 teaspoon hot-paprika-powder
• 83 milliliter water
• 83 milliliter tomato-paste
• 1 tablespoon dijon-mustard
• 1 tablespoon red-wine-vinegar
• 4 clove garlic
• 1 teaspoon sugar

Tools

• knife
• cutting-board
• meat-tenderizer
• pan
• bowl
• roasting-pan
• aluminum-foil
• whisk
• oven

Instructions

1. Slice the pork neck into pieces no thicker than 1.5 cm, lightly pound with a meat mallet, then cut each piece in half.
2. In a bowl, mix sweet paprika, salt, pepper, and hot paprika. Sprinkle the spice mixture over both sides of the pork pieces.
3. Pour wheat flour onto a deep plate and coat each piece of pork in the flour.
4. Heat lard or oil in a pan. Sear the meat on both sides until golden, about 2 minutes per side.
5. Transfer the browned meat to a baking dish.
6. Peel and slice the onion into feathers. Cut the mushrooms into pieces, the pickled cucumbers into sticks, and the marinated pepper into strips.
7. Spread the chopped vegetables over the browned meat in the baking dish.
8. In a bowl, combine water, tomato purée, mustard, wine vinegar or lemon juice, pressed garlic, and sugar. Mix thoroughly.
9. Pour the prepared marinade over the pork neck and vegetables in the baking dish.
10. Cover the baking dish with the pork neck tightly with aluminum foil or a lid and place in an oven preheated to 180°C (top and bottom heat). Bake for 1 hour and 40 minutes. Twenty minutes before the end, remove the cover, gently stir, and finish baking uncovered.