Chef Vítor Sobral surprises Fátima Lopes with a 100% organic pork neck, cooked with an Alentejo touch. Recipe: Pork neck in the oven with garden peppers and loose crumbs Pork: 2.5 kg - pork neck 8 cloves of garlic in halves 2.5 dl - white wine 1 dl - extra virgin olive oil 2 tbsp. soup - pepper paste 1 bunch of fresh coriander 150 g - chopped onion 3 cloves of garlic, sliced ​​as much traditional sea salt as much ground pepper Garnish: 800 g - crushed Alentejo bread 300 g - blanched cauliflower 300 g - sliced ​​bloody mushrooms 4 sliced ​​garlic cloves 1 dl - extra virgin olive oil 10 units. mint leaves qb traditional sea salt qb milled pepper Grind the pepper paste, garlic, coriander, olive oil, 1 dl of wine and pepper in a blender until you get a paste. Spread the pork neck with the mixture and season with a little salt. (Be careful, pepper paste is normally salty). Leave to marinate for 2 hours. Heat a pan well with a little olive oil and sear the meat on both sides. Add the chopped onion, sliced ​​garlic, the rest of the marinade and the rest of the white wine. Cover the pan with aluminum foil and place in the preheated oven at 150 ºC for 2 hours and 30 minutes. For the migas, heat a frying pan with a drizzle of olive oil and sauté the previously bled mushrooms and blanched cauliflower. Add the garlic, let it brown slightly and sprinkle with some of the cauliflower cooking water. Lastly, add the bread, adjust the seasoning and perfume with the mint. Add a little olive oil if necessary. Cover the skillet and let the crumbs heat up over medium heat. When the meat is ready, cook the roast and adjust the salt. Laminate the meat before serving. Observations: How to blanch: Place a pan with water and salt, when it is boiling add the cauliflower. Let it cook for a few minutes and remove. Then, heat shock it in a bowl of water and ice to stop the cooking process. How to bleed the mushrooms: Place the mushrooms in a preheated oven at 150 ºC for approximately 10 minutes or until they release excess water. ----------------------------------- Follow us on social media ▶ Fátima Lopes Facebook: / fatimalopestv Instagram: / fatimalopesoficial ▶ Vítor Sobral Facebook: / chefvitorsobral Instagram: / vitorsobralvs ---------------------------------- Thanks: doCampo - https://docampo.pt/ Pasto Real by Carnes Magomar - https://www.magomar.pt/ Adega Mayor - https://www.adegamayor.pt Braun - / braunhousehold Epal - / channel Icel - https:/ /icel.pt Lizgarden – https://lizgarden.pt Miele - / @mieleportugal Nosse Ceramic Studio - https://nosse.pt Oliveira da Serra - https://www.oliveiradaserra.pt/pt/ ----- ------------------------------ Every week a new episode and a new recipe. Sign up to receive notifications. #Ochef #fatimalopes #vitorsobral #chef #receitas #porco #cozinhaportuguesa #tascadaesquina