Tender Braised Pork Neck with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Pork Neck with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Pork Neck with Root Vegetables

Savor the hearty goodness of slow-braised pork neck in a rich, aromatic broth paired with tender root vegetables. This rustic dish combines the deep flavors of pork, carrots, parsnips, and onions with a hint of garlic and fresh herbs, making it a satisfying meal perfect for any time of the day.

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NUTRITION

505kcal
Protein
44g
Fat
25.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Neck

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the pork neck dry with paper towels and season generously with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the pork neck on all sides until browned, about 2-3 minutes per side. Remove the pork and set aside.

  • 4

    Add chopped onion, carrot, and parsnip to the pot. Sauté for about 3-4 minutes until slightly softened.

  • 5

    Add minced garlic and stir for another 1 minute until fragrant.

  • 6

    Return the pork neck to the pot, then pour in the low-sodium chicken broth. Bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise slowly for about 1.5 to 2 hours, or until the pork is tender and easily pulls apart.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tender Braised Pork Neck with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Pork Neck with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Pork Neck with Root Vegetables

Savor the hearty goodness of slow-braised pork neck in a rich, aromatic broth paired with tender root vegetables. This rustic dish combines the deep flavors of pork, carrots, parsnips, and onions with a hint of garlic and fresh herbs, making it a satisfying meal perfect for any time of the day.

NUTRITION

505kcal
Protein
44g
Fat
25.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Neck

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the pork neck dry with paper towels and season generously with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the pork neck on all sides until browned, about 2-3 minutes per side. Remove the pork and set aside.

  • 4

    Add chopped onion, carrot, and parsnip to the pot. Sauté for about 3-4 minutes until slightly softened.

  • 5

    Add minced garlic and stir for another 1 minute until fragrant.

  • 6

    Return the pork neck to the pot, then pour in the low-sodium chicken broth. Bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise slowly for about 1.5 to 2 hours, or until the pork is tender and easily pulls apart.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed before serving.