Karkówka w Marynacie Musztardowo-Ziołowej

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Karkówka w Marynacie Musztardowo-Ziołowej
Introduction: Karkówka w marynacie musztardowo-ziołowej is a classic Polish dish that features tender pork neck (karkówka) marinated in a flavorful mustard and herb mixture. This dish is perfect for a Sunday family meal, a barbecue, or any special occasion. The tangy mustard combined with aromatic herbs creates a delightful marinade that infuses the meat with rich flavors, making each bite juicy and succulent.

Ingredients:

1 kg pork neck (karkówka), boneless
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground paprika
Salt and pepper to taste
Fresh herbs for garnish (optional)
Directions:

In a large bowl, combine the Dijon mustard, olive oil, honey, apple cider vinegar, minced garlic, thyme, rosemary, paprika, salt, and pepper. Mix well to form the marinade.
Place the pork neck in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill or oven to medium heat (180°C/350°F).
If grilling, cook the pork for about 20-25 minutes on each side, or until it reaches an internal temperature of 70°C (160°F). If roasting, place the pork in a preheated oven and bake for 45-50 minutes, flipping halfway through for even cooking.
Once cooked, let the pork rest for 5-10 minutes before slicing.
Serve the sliced pork with your choice of side dishes.
Serving and Storage Tips:

This dish is perfect when paired with mashed potatoes, roasted vegetables, or a fresh salad.
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently to preserve the tenderness.
If you want to store it longer, you can freeze the cooked pork for up to 2 months. Thaw it in the fridge overnight before reheating.