Forget everything you thought you knew about cooking meat! Get ready to ditch the dry roasts and rubbery chops because a culinary revolution is brewing in your kitchen, and it all starts with one simple trick. No fancy tools, no Michelin-star techniques—just a secret weapon so powerful it’ll have you begging to lick the spatula clean. Prepare to swoon over crackling pork drenched in a rich, caramelized sauce, explode with flavor from hidden pockets of smoky bacon and gooey cheese, and finally understand why meat was invented in the first place.

This isn’t just a recipe; it’s a portal to a whole new world of juicy, tender, mouthwatering possibilities. So grab your apron, gather those seemingly ordinary ingredients (we’re talking pantry staples and familiar faces), and get ready to unleash the brilliance within your oven. Trust me, after one bite, you’ll never cook meat the same way again.

Intrigued? Buckle up, because the secret is about to be revealed…

Reverse searing. That’s it. That’s the magic bullet. But don’t be fooled by its simplicity. This little technique packs a punch that’ll change your grilling game forever. We’ll flip the script on traditional cooking methods, transforming tough cuts into succulent masterpieces, and you’ll be the star of the dinner table (and, let’s be honest, Instagram).

So, are you ready to ditch the dryness and embrace the juicy? Let’s dive into this pork-tastic adventure and show your grill who’s boss!

Ingredients

pork neck: 1.5 kg
mustard: 30 g
salt: 10 g
black pepper: 8 g
onion: 2 pc
parsley: 20 g
garlic powder: 5 g
sweet paprika: 5 g
salt: 5 g
black pepper: 3 g
tomatoes: 1 pc
mushrooms: 400 g
smoked bacon: 250 g
melted cheddar pressed cheese: 200 g
potatoes: 500 g
salt: 5 g
black pepper: 5 g
olive oil: 30 ml
black pepper: 5 g
black peppercorns: 10 g

Sauce

red onion: 1 pc
red wine: 100 ml
salt: 3 g
bay leaves: 2 pc

Instruction

Watch the video below to get more detailed instructions on how to make this recipe