Using the humble (and cheap) pork neck you can make this really scrumptious pork neck melanzane. This recipe uses traditional Sicilian flavours. But you could change it up by using peppers in place of the aubergines, tequila for the balsamic, and a Mexican cheese.
Head straight on to the Recipe For ♥ Pork Neck Melanzane ♥
Last week Friday I had left instructions for our gardener to remove the lavender bush from around our Cape Ash. The tree seems to be ‘suffocating’ and has stopped growing. Dave thought the lavender, which was out of control, was the cause. I asked for the bundles to be planted along the fence line. Our neighbours have several dogs which come to ‘talk’ to Holly all the time. However, the barking is irritating the other neighbour and I felt a barrier might assist. As an aside, it has done nothing to stop them from barking at one another. I also asked that one bunch be planted where Holly is digging. I thought it would be a great way to dissuade her. However, the gardener decided to rather plant the lavender under the bedroom window. Which would have been a great idea had he not dug into a water pipe.
Today’s inspirational recipe from Lavender and Lime ♥ Pork Neck Melanzane ♥ #LavenderAndLime Share on X
We have a system where the water goes from the pool through a heat exchange. The plan is to eventually have it hooked up to our solar heating. And if we ever hit day zero again, to have the water piped into the house. But at present it is just there for looks. But, the hole in the pipe meant emptying a third of the water out of the pool. And repairing the damage. What made me cross was the fact the gardener had put the pipes there in the first place, so he knew where they were. And he has had to dig them out previously when we had a small leak. Dave came home to supervise about an hour after I got back. He backwashed the pool until it was empty enough for them to do the repair. So that put paid to an entire afternoon.
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Pork Neck Melanzane
Ingredients
- 2 aubergines, cut lengthwise into 1cm slices
- 15 mls olive oil, plus extra for drizzling
- salt and freshly ground black pepper to season
- 500 g pork neck chops, bone in weight
- 2 cloves garlic, crushed
- 400 g tinned chopped tomatoes
- 125 mls white wine
- 15 mls balsamic vinegar
- 7.5 mls xylitol
- 25 g parmesan, grated
- 90 g mozzarella, grated
- 2 sprigs oregano, leaves picked
Method
- Preheat your grill to the hottest setting
- Drizzle the aubergine slices with the oil, season and place oiled side down onto a baking tray
- Drizzle the top with oil, season and place under the grill for 5 minutes
- At this stage, the aubergines should be nice and golden
- Turn them over, and grill for a further 5 minutes
- Remove from the oven, set aside, and turn the oven to normal cooking at a temperature of 180° Celsius
- Heat the olive oil on the stove top in an ovenproof dish on a medium to high temperature
- Season the pork and brown on both sides
- Remove and set aside then lower the temperature and add the garlic
- Cook until fragrant then add the tomatoes, wine, vinegar and xylitol
- Season generously, stir to combine then add the pork chops
- Cover with foil and place into the oven for 75 minutes
- Remove from the oven and remove the pork from the sauce
- If the sauce is not thick, place onto the stove and heat to thicken
- Remove the bones from the meat, discarding the bones
- Place the meat in a single layer onto the bottom of an ovenproof dish
- Top with a layer of the sauce, then the parmesan
- Top with the mozzarella and place back into the oven for 20 minutes *
- Remove from the oven and garnish with the oregano before serving
Notes
View the previous posts on November 22:
- 2021: Caper Mint Sauce
- 2020: Wrath Of Poseidon
- 2019: Barbecue Brisket
- 2017: Col’Cacchio Stellenbosch
- 2015: Firmoo Glasses
- 2013: Thyme
- 2012: Chocolate Stout Cake
- 2010: Strawberries With A Raspberry Balsamic Vinegar Reduction
ooh that’s annoying about your pipe! Did the tradie pay for the damage? Love eggplant! but no pork for us 🙁 I guess you could use another meat?
He is not a tradie, but our permanent employee. So the answer to that is no. And yes, you could use another meat such as lamb 🙂
Shall certainly try this – the flavours greatly appal. Coming as a refugee from pork-loving northern Europe remember Mom often cooking this because of its sensible price
It seems to be one of the cuts that has stayed budget friendly 🙂
At least you immediately caught the broken pipe and prevented the further damage! And this dish looks and sooo good.
That was the plus side!
This looks delicious Tandy, I love all of these flavours. I’ll have to look out for some pork neck chops, instead of the lamb ones.
I hope you can find them!
Eggplant with pork sounds interesting. It’s not a combination that I have seen.
best… mae at maefood.blogspot.com
It was really tasty and a combination I would make again 🙂
HI Tandy, our gardener has done exactly the same thing with pipes he laid. This recipe looks very nice.
Clearly a short term memory issue haha 🙂