Tender Pork Neck and Crispy Potatoes in Air Fryer
A simple and quick recipe for a delicious dinner: tender pork neck and golden, crispy potatoes cooked in the air fryer.
Steps
- 1
Wash and peel the potatoes, then cut them into cubes or slices.
- 2
Place the potatoes in a bowl and cover with cold water. Let them soak for 20-30 minutes to remove excess starch.
- 3
Drain the potatoes and dry them well with a kitchen towel.
- 4
Put the potatoes in a separate bowl, season with salt and pepper, and mix well.
- 5
In a small bowl, mix the oil with garlic powder, dried onion flakes, sweet paprika, dried thyme, salt, and pepper to create a spice blend for the meat.
- 6
Massage the meat well with this mixture and let it marinate for 15 minutes.
- 7
Arrange the potatoes in a single layer in the air fryer basket. Place the meat slices on top.
- 8
Set the air fryer to 200°C (400°F) and cook for 20-25 minutes. Halfway through, turn the meat slices and shake the basket to mix the potatoes.
- 9
Remove the meat and potatoes when well browned. Let them rest for 2-3 minutes, then serve hot.
Shopping list
400g pork neck (slices), 4 tbsp oil, 1 tbsp garlic powder, 1 tbsp dried onion flakes, 1 tbsp sweet paprika, 1 tbsp dried thyme, 800g firm red potatoes, salt, pepper
Recipe story
Pork neck has long been appreciated in European cuisine for its tender texture. In France, it is often oven-roasted with herbs, while in Germany it is used in traditional dishes like Schweinebraten. Potatoes, originally from South America, became a staple in Europe after the 16th century. The combination of pork and potatoes is a classic of international gastronomy, now reinterpreted in the air fryer for a quick and crispy result.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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