Neck stuffed with bacon and grapefruit

Category: Meat dishes
Kitchen: italian
Neck stuffed with bacon and grapefruit

Ingredients

Pork neck 1200 g
Grapefruit pink 2 pcs
Ground black salt and pepper taste
Olive oil 4 tbsp. l.
Soy sauce 2 tbsp. l.
Honey 1 tbsp. l.
Smoked bacon sliced ​​into thin slices 150 g

Cooking method

  • Delicious and juicy meat with a citrus aroma, which will decorate both everyday and festive tables and will delight you and your loved ones with its taste!
  • In the recipe, the meat is not smeared with a sauce made from butter, soy sauce and honey, but I like the beautiful and varnished crust so much that I just could not resist. The meat can be prepared in advance, I had it in the refrigerator for 36 hours, I think that the taste has only won out from this! You can safely cook without my changes.
  • I wish you all a Merry Christmas and Happy New Year, I wish you and your loved ones happiness and health!
  • link to recipe 🔗
  • We will need a piece of neck, loin or chamois. I cooked the neck on the bone.
  • Neck stuffed with bacon and grapefruit
  • Cut the meat, but not completely, into pieces 2 cm wide. Season with salt and pepper.
  • Neck stuffed with bacon and grapefruit
  • Peel and peel the grapefruit. Cut into half slices. Prepare bacon.
  • Neck stuffed with bacon and grapefruit
  • Place bacon on both sides of each cut, with a couple of grapefruit wedges in between.
  • Neck stuffed with bacon and grapefruit
  • Pin off all pieces with meat pins and tie with twine. Place the meat in a mold, cover the bottom of which with baking paper and pour 2 tbsp. l. oils. Add 100 ml of water just before baking.
  • Neck stuffed with bacon and grapefruit
  • Soy sauce, 2 tbsp. l. butter and honey, prepare the sauce and grease the meat with it. Cover with foil and refrigerate.
  • Neck stuffed with bacon and grapefruit
  • Bake the meat covered with foil in an oven preheated to 200 "C for 1 hour.
  • Remove the foil, twine and pins, lower the oven temperature to 170 "C and bake for another 25-30 minutes, periodically pouring the released sauce.
  • Neck stuffed with bacon and grapefruit
  • Place the prepared meat on a dish, strain the sauce and serve with the meat and fresh or pickled vegetables.
  • Neck stuffed with bacon and grapefruit
  • Bon Appetit!
  • Neck stuffed with bacon and grapefruit
  • This is delicious!
  • Neck stuffed with bacon and grapefruitNeck stuffed with bacon and grapefruit

The dish is designed for

4

Time for preparing:

120

Cooking program:

oven

Elena Tim
Wow, this is something new! Natasha, looks so appetizing, drooling. Very nice! I can imagine how delicious! Thank you very much, I will definitely try to do the same!
natapit
Thank you Lenochka! It is very tasty, cook for health!
Lyuba 1955
Yes. yummy, ate already for the holidays before ... and all the same, looking at such meat, you immediately think, this is what I would eat Thank you, Natasha, and Merry Christmas to you
Scops owl
Natasha, definitely bookmarked. I already feel that I liked it Thank you. Such a dish will brighten any holiday.
gala10
Looks great! What is our next holiday there? Bookmark, bookmark! ...
Thanks for the recipe!
Tasha
: feer: A wonderful dish. Thank you very much for such congratulations! It will come in handy. My husband cooks meat dishes very well and rarely lets me into this business. And here I am thinking over a plan to "wipe my nose", in a good sense, of course.
natapit
Girls, thank you all very much! The meat is worth making!
July
Nata, thanks! Delicious! My very meat. Only the neck is a bit fat for me, next time I'll take a piece of leaner.
Neck stuffed with bacon and grapefruit
natapit
Svetlana, this is efficiency! I am very glad that I liked the recipe, our meat is not so fatty, but you always have a choice of which one to cook, I indicated in the recipe! Thank you very much for the photo report!
Husky
natapitNatasha, now marinate meat according to your recipe. I want it to stand for a while in the fridge marinated. Tell me, did you marinate it stuffed with grapefruit and bacon? Or was it just marinated in sauce?
natapit
Luda, I marinated it completely prepared for baking - with grapefruit and bacon! and oiled sauceum!
Husky
Natasha, thank you. I had already peeled the grapefruit and was just waiting for an answer. I went to stuff the meat. Tomorrow I will report what happened.
natapit
Lyudochka, do you remember how we once wrote in childhood - "I am waiting for an answer, like a nightingale of summer"! sorry, for nostalgia!
Husky
And so, Natasha, with the next report. I am very pleased with the result. She took the truth not the neck, but the scapular part. And this is where the smoked brisket goes very well. You can just say it is necessary here. It adds juiciness to meat. Of course, grapefruit also brings its addition and juiciness. The taste is not much unusual. Although it does not spoil the taste of the meat at all, but simply complements it.

Neck stuffed with bacon and grapefruit Neck stuffed with bacon and grapefruit

Natasha, thanks for the next recipe. I know this is not the last one and I will gladly try the next one !!
natapit
Luda, thank you very much for your confidence in my recipes and their excellent performance!
kubanochka
Natasha! As always, your recipes are top class !!!!!!!
Yesterday I pickled my neck, put it in a vacuum bag and in the refrigerator for a day. I made it for lunch today. The family is delighted! Thank you, Sunny, for such a delicious recipe!

Here is the report ...

Neck stuffed with bacon and grapefruit
natapit
Kubanochka, thank you for the beautiful and tasty report, as well as for trusting my recipes!
multibork
Better late than never.
The recipe is super !!! And that little is said. They gobble up everything "by both cheeks".
Moreover, if the slicing is done across, which is tastier, then you need to cut it into plates "with a herringbone" so that both the meat and the filling can get into.
And if the cutting is done lengthwise, then cutting is easier, but the meat is impregnated worse.
And finally, who does not know, hemp twine is (originally) hemp. I don't know what they are making now, but all my life, twine and ship tackle have been made from this plant.
mowgli
How lovely! I'll take the yummy to bookmarks!
Tumanchik
Natalia, I am a fan of your recipes! Therefore, I firmly decided to prepare this particular option.
Measko cooked in advance. It was not possible to buy a neck on January 31, but it was necessary to leave. Therefore, I grabbed it and was fabulously happy with a flat piece of fillet with a layer of napkin. The only thing I got away from the recipe was that I first quickly blushed it on the sides in a hot frying pan and a mixture of olive and butter. Then she cut and laminated. It turned out meat of breathtaking taste and beauty. And despite the fact that this is a sirloin, and not a neck, the meat was sooo juicy. Thank you very much for the recipe. I was bathed in applause and thanks. Therefore, I pass on a part to the author of the recipe!

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