Ingredients:

For the Dish:

• Cabbage – 2 medium-sized heads
• Vegetable oil – 30 ml (1 fl oz)
• Pork neck – 1.3 kg (3 lb)
• Salt – 5g (0.2 oz)
• Black pepper – 5g (0.2 oz)
• Onion – 1 medium, chopped
• Sweet paprika – 5g (0.2 oz)
• Carbonated water – 300 ml (10 fl oz)
• Black pepper – 2g (0.1 oz)
• Tomatoes – 2 medium, sliced
• Mozzarella – 100g (3.5 oz), shredded

Step-by-Step Instructions:

Step 1: Prepare the Cabbage

1. Cut the Cabbage: Start by cutting the cabbage heads in half and then into quarters. Remove the core and slice the cabbage into medium-sized pieces.
2. Sauté the Cabbage: In a large pan, heat 30 ml of vegetable oil over medium heat. Once the oil is hot, add the chopped cabbage and sauté for about 10-15 minutes, stirring occasionally, until the cabbage begins to soften. Season the cabbage with a pinch of salt and black pepper. Remove the cabbage from the pan and set it aside.

Step 2: Season and Cook the Pork Neck

1. Prepare the Pork: Cut the pork neck into thick slices, about 1-inch thick. Season the pork on both sides with 5g of salt, 5g of black pepper, and 5g of sweet paprika.
2. Sear the Pork: In the same pan used for the cabbage, heat a bit more oil if needed and sear the pork neck slices on medium-high heat for about 4-5 minutes on each side until they develop a nice brown crust. Searing the pork will lock in the juices and add flavor.
3. Cook the Pork with Onions: Once the pork is seared, remove it from the pan. In the same pan, add the chopped onion and cook until translucent, about 5 minutes. Return the seared pork to the pan on top of the onions.

Step 3: Add Carbonated Water and Tomatoes

1. Add Carbonated Water: Pour 300 ml of carbonated water into the pan with the pork and onions. The carbonation will help tenderize the meat as it cooks, making it juicy and soft.
2. Add the Sliced Tomatoes: Arrange the sliced tomatoes on top of the pork and onions in the pan. Cover the pan with a lid and let everything simmer together over low heat for about 30-40 minutes, or until the pork is fully cooked and tender.

Step 4: Assemble the Dish

1. Layer the Cabbage and Pork: Preheat your oven to 180°C (350°F). In a large baking dish, spread half of the cooked cabbage as the base layer. Place the cooked pork slices on top of the cabbage, followed by the rest of the sautéed cabbage.
2. Top with Mozzarella: Sprinkle 100g of shredded mozzarella evenly over the cabbage and pork. The mozzarella will melt and form a beautiful golden crust as it bakes.

Step 5: Bake the Dish

1. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. For an extra golden top, you can switch to broil for the last 3-5 minutes.
2. Serve: Once baked, remove the dish from the oven and let it rest for a few minutes before serving. The pork neck will be tender, and the melted mozzarella will have added a delicious cheesy layer to the cabbage and pork.

Cooking Tips:

• Tenderizing the Pork: Carbonated water is an excellent way to tenderize the pork as it simmers. If you don’t have carbonated water, you can use regular water or broth, but the carbonation adds a nice lightness to the dish.
• Choose the Right Pork: Pork neck is ideal for this recipe because it has a good balance of fat and meat, which keeps it juicy during cooking. You can substitute it with pork shoulder if necessary.
• Vegetable Variations: Feel free to add other vegetables like carrots or bell peppers to this dish. You can sauté them along with the cabbage for added color and nutrition.
• Cheese Substitution: If you prefer a different type of cheese, you can substitute mozzarella with a sharper cheese like cheddar or Gruyère for extra flavor.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the cooked pork and cabbage in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven with fresh mozzarella on top.

Nutritional Facts (Per Serving, Based on 6 Servings):

• Calories: 450 kcal
• Protein: 38g
• Fat: 25g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 5g
• Sodium: 700mg

This dish is rich in protein, with pork being the primary source, while the cabbage adds fiber and vitamins. The mozzarella contributes to the fat content, and the tomatoes provide antioxidants and freshness.

Frequently Asked Questions (FAQs):

1. Can I use a different cut of pork? Yes, you can substitute pork neck with pork shoulder, pork loin, or even boneless pork chops. Just make sure the cut of meat has enough fat to stay juicy during cooking.

2. Is there an alternative to mozzarella? You can use any melting cheese such as cheddar, provolone, or Gruyère. For a lighter option, you can use reduced-fat cheese.

3. Can I make this dish in advance? Yes, you can prepare the cabbage and pork in advance. Store them separately in the fridge, and when ready to serve, layer them with cheese and bake.

4. What side dishes go well with this recipe? This dish is hearty enough on its own but pairs well with mashed potatoes, rice, or a fresh green salad for a balanced meal.

5. Can I add more vegetables to the dish? Absolutely! You can add more vegetables like carrots, bell peppers, or even spinach. Sauté them along with the cabbage or layer them between the pork for added flavor and nutrients.

Conclusion:

This Pork Neck with Cabbage and Mozzarella is a flavorful, comforting dish that brings together tender pork, savory cabbage, and melted mozzarella cheese in one satisfying meal. With the simplicity of using everyday ingredients and the unique step of adding carbonated water for tenderness, this recipe creates a mouthwatering dish that can be prepared with minimal effort. Perfect for a family dinner or even as a meal for guests, this pork and cabbage bake is sure to become a favorite. Try it out, and enjoy the delicious combination of flavors and textures in every bite!