Braised Pork Neck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium onion (s)
- 3 medium carrot (s)
- 750 g potato (s), waxy
- 4 apples, red
- 1 ½ kg pork neck, loosened
- 2 tablespoons oil
- 1 pinch (s) salt and pepper
- 2 bay leaves
- 3 clove (s)
- 3 juniper berries
- 2 teaspoons marjoram, dried
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into thin wedges. Clean, peel and cut the carrots. Peel, wash and halve the potatoes. Wash and quarter and core apples. Wash the meat, pat dry and cut into 5 - 6 thick slices.
- Heat the oil in a large roasting pan and fry the meat slices vigorously on both sides for 2-3 minutes, then season with salt and pepper. Spread the vegetables, potatoes and apples around the meat. Add the bay leaves, cloves and juniper berries. Season with salt, pepper and marjoram.
- Braise everything without the lid in a hot oven (200 °) for about 1 1/2 hours. Gradually add the stock after about 30 minutes of stewing. Possibly after a. Cover the roaster for 1 hour.
- Tip: hang the spices (bay leaf, cloves and juniper berries) in a tea infuser in the roaster, then you won`t have them in the dish, the aroma is still distributed very well!
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