Summary

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

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Instructions

1. Peel the onions and cut into thin wedges. Clean, peel, and cut the carrots. Peel, wash, and halve the potatoes. Wash, quarter, and core the apples. Wash the pork neck, pat dry, and cut into 5-6 thick slices.
2. Heat the oil in a large roasting pan over medium-high heat. Fry the pork slices on both sides for 2-3 minutes until browned, then season with salt and pepper. Arrange the onions, carrots, potatoes, and apples around the meat.
3. Add the bay leaves, cloves, and juniper berries to the pan (hang them in a tea infuser if desired to keep them separate). Season everything with salt, pepper, and marjoram.
4. Place the roasting pan (uncovered) in a preheated oven at 200°C (390°F). After 30 minutes, gradually pour in the vegetable stock. Cover the pan and continue braising for about 1 hour more until the pork is very tender and reaches an internal temperature of 63°C (145°F).