Pork Neck per kg

Pork neck is a cut of meat from the neck of a pig. It is a relatively tough cut of meat, but it can be made very tender with slow cooking methods such as braising or roasting. Pork neck is a good source of protein and other nutrients, such as iron, zinc, and B vitamins.

History

Pork neck has been a popular cut of meat for centuries. It is believed to have originated in China, where it was used to make a variety of dishes, such as braised pork neck and pork neck stew. Pork neck was also popular in Europe, where it was often used to make sausage and other cured meats.

Nutrition

Pork neck is a good source of protein and other nutrients, such as iron, zinc, and B vitamins. It is also a good source of dietary fat, which can help to keep you feeling full and satisfied.

Health benefits

Pork neck has a number of health benefits. It is a good source of protein, which is essential for building and repairing tissues. Pork neck is also a good source of iron, which is essential for carrying oxygen throughout the body. Zinc is another important nutrient found in pork neck, and it is essential for a healthy immune system. B vitamins are also found in pork neck, and they are important for a variety of bodily functions, such as energy production and metabolism.

Recipe

There are many different ways to cook pork neck. One popular method is to braise it in the oven. To do this, preheat your oven to 300 degrees Fahrenheit. Season the pork neck with salt, pepper, and your favorite herbs and spices. Place the pork neck in a large Dutch oven or roasting pan and add enough chicken or beef broth to cover the bottom of the pan. Cover the pan and bake for 2-3 hours, or until the pork neck is tender and falling apart.

Another popular way to cook pork neck is to roast it in the oven. To do this, preheat your oven to 400 degrees Fahrenheit. Season the pork neck with salt, pepper, and your favorite herbs and spices. Place the pork neck in a roasting pan and roast for 1-2 hours, or until the pork neck is cooked through and has a nice brown crust.

Storage

Pork neck can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 6 months.

Safety

When cooking pork neck, it is important to cook it to an internal temperature of 145 degrees Fahrenheit. This will ensure that the pork neck is safe to eat.

Pork Neck per kg