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A tastefully prepared pork neck is a traditional dish that is hugely popular and appreciated by lovers of meat delicacies. In this recipe, we suggest preparing the pork neck in a more original way - with the use of a pressure ham cooker. This sensational device will work perfectly in this case too. If you already have a pressure ham cooker, just give it a try, and if not, the prospect of making a delicious pork neck can be great motivation to get interested in pressure ham cooker dishes.
Our recipe is straightforward, requiring only a little patience associated with the proper curing of the pork neck. Once the finished meat is on the table, you are sure to enjoy its flavour and aroma, which will delight all your loved ones as well.
Recipe for a pork neck from a pressure ham cooker
Preparation:
Prepare curing brine from of 1 L of cold water, saltpetre and salt. Stir everything thoroughly. Place the pork neck in the brine and also inject the meat with it in several places. After injecting, cure the meat for 4 days. If you do not make injections, cure the meat for a minimum of 8 days. Once the meat is removed from the brine, place it in the pressure ham cooker, close it and install a thermometer. Scald the pressure ham cooker in water at 80-85⁰C until the temperature inside the meat reaches 72⁰C. Afterwards, remove the pressure ham cooker from the water, cool it down and place it in a refrigerator for at least 6 hours. Finally, eat the dish made with appetite.
