Frigarui de ceafa de porc cu bacon

Nu ai aprins gratarul dar ai pofta de carne? Frigarui de ceafa de porc cu bacon la cuptor rezolva tot — ceafa frageda rulata in bacon crocant, boia dulce, cartofi aromati si o salata proaspata de ceapa rosie. Weekend rezolvat! Rularea ceafei in bacon este tehnica simpla care face toata diferenta — baconul se topeste usor in jurul carnii in timpul coacerii, o mentine frageda si suculenta si ii adauga acea nota afumata si intensa care ridica totul la alt nivel. Iar boia dulce presarata deasupra si pasta de ardei intinsa generos? Combinatia care face aceasta reteta de neuitat! Cartofii se coc in aceeasi tava, absorb toate aromele si devin aurii si parfumati, iar salata de ceapa rosie cu lamaie si patrunjel adauga acel contrast proaspat si racoritor care echilibreaza perfect bogatia carnii. O masa completa, satioasa si absolut delicioasa — fara gratar, fara stres, doar cuptor si pofta mare!

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INGREDIENTE (pentru 2 portii)

Pentru frigarui:

4 felii ceafa de porc
100 grame bacon feliat subtire
1 lingurita boia de ardei dulce KOK
3 linguri pasta de ardei dulce
sare, piper, cimbru

Pentru cartofi:

4 cartofi
1 lingura ulei de masline
sare

Pentru salata de ceapa rosie:

1 ceapa rosie
1 lingura patrunjel verde tocat
1 lingurita ulei de masline
1 lingura suc de lamaie
sare

Incepem cu carnea — presaram feliile de ceafa cu sare, piper si cimbru, le acoperim si le lasam la marinat la frigider cateva ore. Cu cat stau mai mult, cu atat aroma va fi mai intensa si carnea mai frageda.

Scoatem carnea din frigider cu aproximativ o ora inainte de preparare. Batem usor feliile de ceafa cu un ciocan de carne pe ambele parti — miscari blande, fara a sfarama carnea, doar cat sa o subtiiem usor si sa o facem mai maleabila pentru rulare.

Pe un fund de lemn asezam feliile de bacon usor suprapuse, formand un dreptunghi. Asezam deasupra feliile de ceafa batute. Presaram generos cu boia dulce KOK si intindem pasta de ardei dulce uniform pe toata suprafata carnii. Rulam strans si taiem in felii groase de aproximativ 2,5 cm. Insiram fiecare rulou pe bete de frigarui si dam deoparte.

Curatam cartofii, ii taiem in felii groase, ii presaram cu sare si ii punem intr-o tava termorezistenta. Adaugam o lingura de ulei de masline si amestecam bine astfel incat fiecare felie sa fie acoperita uniform. Punem frigaruile pregatite peste cartofi si introducem tava in cuptorul preincalzit la 180°C pentru 40 de minute, pana cand carnea este frumos rumenita si cartofii sunt bine coapti.

In timp ce frigaruile sunt la cuptor, pregatim salata de ceapa rosie — simpla si proaspata, fix ce trebuie langa carnea calda. Taiem ceapa in felii subtiri, o presaram cu sare si o masam usor cu mainile — acest pas inmoaie ceapa si ii reduce din intensitate. Adaugam uleiul de masline, sucul de lamaie si patrunjelul tocat marunt si amestecam bine.

Scoatem frigaruile din cuptor si punem deasupra salata de ceapa rosie proaspata. Servim imediat — fragede, aromate si absolut delicioase!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de frigarui de ceafa de porc cu bacon, te invitam sa incerci si alte retete inspirate:

Coaste de porc gatite lent cu bere si cartofi aromati

Muschiulet de porc la gratar cu cartofi copti in unt

English version

Pork Skewers with Bacon

Haven’t fired up the grill but craving meat? Pork neck skewers with bacon in the oven solve everything — tender pork neck rolled in crispy bacon, sweet paprika, aromatic potatoes and a fresh red onion salad. Weekend sorted! Rolling the pork neck in bacon is the simple technique that makes all the difference — the bacon melts gently around the meat during cooking, keeping it tender and juicy while adding that smoky and intense note that takes everything to the next level. And the sweet paprika scattered on top and the pepper paste spread generously? The combination that makes this recipe unforgettable! The potatoes roast in the same tray, absorbing all the aromas and turning golden and fragrant, while the red onion salad with lemon and parsley adds that fresh and cooling contrast that perfectly balances the richness of the meat. A complete, satisfying and absolutely delicious meal — no grill, no stress, just the oven and great appetite!

INGREDIENTS (for 2 servings)

For the skewers:

4 slices pork neck
100 grams thinly sliced bacon
1 teaspoon KOK sweet paprika
3 tablespoons sweet pepper paste
salt, pepper, thyme

For the potatoes:

4 potatoes
1 tablespoon olive oil
salt

For the red onion salad:

1 red onion
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt

We start with the meat — season the pork neck slices with salt, pepper and thyme, cover and leave to marinate in the fridge for several hours. The longer they rest, the more intense the flavour and the more tender the meat will be.

Remove the meat from the fridge approximately one hour before cooking. Gently beat the pork neck slices with a meat mallet on both sides — light movements, without breaking the meat, just enough to thin it slightly and make it more pliable for rolling.

On a wooden board arrange the bacon slices slightly overlapping, forming a rectangle. Place the beaten pork neck slices on top. Scatter generously with KOK sweet paprika and spread the sweet pepper paste evenly over the entire surface of the meat. Roll tightly and cut into thick slices of approximately 2.5 cm. Thread each roll onto skewer sticks and set aside.

Peel the potatoes, cut into thick slices, season with salt and place in a heatproof tray. Add one tablespoon of olive oil and mix well so that each slice is evenly coated. Place the prepared skewers over the potatoes and put the tray in the oven preheated to 180°C for 40 minutes, until the meat is beautifully golden and the potatoes are well cooked.

While the skewers are in the oven, prepare the red onion salad — simple and fresh, exactly what is needed alongside the warm meat. Slice the onion thinly, season with salt and massage gently with your hands — this step softens the onion and reduces its intensity. Add the olive oil, lemon juice and finely chopped parsley and mix well.

Remove the skewers from the oven and place the fresh red onion salad on top. Serve immediately — tender, aromatic and absolutely delicious!

If you enjoyed this pork neck skewers with bacon recipe, we invite you to try other recipes for inspiration: Slow-Cooked Pork Ribs with Beer & Aromatic Potatoes, Grilled Pork Tenderloin with Butter-Roasted Potatoes or Braised Cabbage with Roast Pork.

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