Cold neck with pumpkin sauce

The recipe for "Cold neck with pumpkin sauce":

Cold neck with pumpkin sauce


  • 2 kg pork neck boneless
  • 3 cm fresh ginger root
  • 1 teaspoon of ginger powder
  • pinch of cinnamon
  • salt, red chilli peppers
  • olive oil

For the sauce

  • 700g pumpkin
  • 2 cm fresh ginger root
  • 3 tablespoons peanut butter
  • 1 teaspoon of ghee
  • pinch of cinnamon
  • salt, freshly ground black pepper
  • peanut butter

cooking time

1 h 30 min

Number of servings


The complexity of cooking



Meeting with friends, Cocktail

Step by step recipe for cooking

Step 1

For cervical ginger cut into thin longstrips. Nashpiguyte neck ginger: at right angles to the meat stuck in a long thin knife and immediately, without removing, rotate by 90 °. In the hole put a slice of ginger and then pull out the knife. Rub the surface sheykismesyu ginger powder, cinnamon, salt and pepper.

Step 2

Pumpkin peel and seeds, cut the fleshlarge cubes. Put the pumpkin in a pan, pour 1 cup of water. On top, place the rack, place the prepared neck and close the entire structure foil, trying never to leave slits for steam to escape. Put in a preheated 200 ° C oven for 1 hour.

Step 3

Then remove the pan from the oven, remove the foil, sprinkle the meat with olive oil and return to the oven until golden brown, another 30 minutes.

Step 4

For the sauce, ginger very finely chop. Preheat a frying pan in melted butter, over medium heat, saute ginger for 2 minutes. Remove the pan from the oven, the meat to pass on to a dish and cover with foil. All the contents of the pan (with pumpkin juice) Transfer to a blender. Add the peanut butter, roasted ginger, cinnamon, salt, pepper and 2 tablespoons of peanut butter. Whisk until smooth. Transfer to a bowl and refrigerate for 2 hours.

step 5

The meat is completely cool, cut into thin slices. Coat each piece of pumpkin sauce, roll and serve with greens.

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