Cheese-Stuffed Pork Neck with Mushroom Sauce

Prepare the Cheese-Stuffed Pork Neck 1. Preheat the oven to 180°C (350°F). 2. Make a lengthwise cut in the pork neck to create a pocket for the filling. 3. Season the inside of the pocket with salt and pepper. 4. Stuff the pocket with cheese and chopped dill. 5. Close the pocket by tying it with kitchen twine. 6. Season the outside of the pork neck with salt and pepper. 7. Heat vegetable oil in an oven-proof skillet over medium-high heat. 8. Sear the pork neck on all sides until browned. 9. Transfer the skillet to the preheated oven. 10. Roast the pork neck for about 1 hour or until cooked through. Use a meat thermometer to check for doneness. The internal temperature should reach 70°C (160°F). 11. Remove the pork neck from the oven and let it rest for 10 minutes before slicing.

Prepare the Mushroom Sauce 1. Heat vegetable oil in a large skillet over medium heat. 2. Add the champignons, minced pork, and chopped green onions to the skillet. 3. Cook until the pork is browned and the mushrooms are tender. 4. Sprinkle the flour over the mixture and stir well to combine. 5. Gradually add the beef broth, stirring constantly to avoid lumps. 6. Bring the mixture to a simmer and cook for 5-10 minutes or until the sauce thickens. 7. Season with salt and pepper to taste.

Serve 1. Slice the cheese-stuffed pork neck into thick slices. 2. Serve the slices of pork neck on a plate. 3. Pour the mushroom sauce over the pork neck. 4. Garnish with fresh dill or chopped green onions, if desired. 5. Enjoy!