Crispy pork


  • 1.5 kg pork neck
  • 100 ml red dry wine
  • 1 tsp dried thyme
  • 4 tbsp sour cream
  • 1 tbsp balsamic vinegar
  • 1/2 tsp curry


Wash the pork, dry it and rub with salt and pepper. Powder the meat with dry thyme. Place the pork in a deep bowl. Pour it with wine and leave in the fridge for 1 hour. Then place the meat on the foil and cover the pork with foil also. Bake the pork at 200°C for 1 hour.

Combine sour cream, balsamic vinegar, and curry. Take off the foil and grease the meat with cooked sauce. Continue to bake the pork and pour it with its own juice from time to time.

Slice the meat and serve.

Enjoy your meal!