Porkneck Meat in Tomato Mushroom Sauce

My husband once surprised me with this recipe and since then I love this. It is a good idea if you have more people over but I also make it for just two of us and freeze portions. The meat is melting in your mouth, so soft, delicate and tasty.


PREP TIME: 60 min + 90 min bake time

NEED: 20x30cm (8x12in) baking pan (best glass or ceramic), frying pan


  1. 1 kg pork neck meat, cut in 1cm slices
  2. 0.5 kg onion, cut in strips
  3. 1kg mushroom, sliced
  4. 2 tbsp flower
  5. oil for frying
  6. 0.5 kg tomato puree
  7. 4 garlic cloves, minced
  8. 4 tbsp sweet pepper powder
  9. 2 tbsp dry basil
  10. 1 tsp salt
  11. pinch of chili


  1. Preheat oven t0 200C (390 F)
  2. Pound pork meat (#1) both sides, each slice, dredge in flour and fry on oil both sides each about 1 minute. Remove and set aside.
  3. Fry onion (#2) on oil until soft, for few minutes. Set aside.
  4. Fry mushroom (#3) on oil, about 5-10 minutes. Set aside.
  5. Mix together tomato puree, garlic and spices (#6-11).
  6. Add layers to the baking pan, starting with onions, then meat and mushroom.
  7. Pour over the sauce, evenly.
  8. Cover the baking pan and place in the over.
  9. Bake for 90 minutes.
  10. Let cool in the over for about 30 min, uncovered, then serve.

PAIR WITH: Potatoes, pasta, rice, barley, couscous, bread

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