Summary

Ingredients

• 1 ½ kg pork neck with bone
• 3 carrot (s)
• 4 large onion (s)
• 2 leeks
• Fat, or clarified butter
• salt and pepper
• Paprika powder
• tomato paste
• water
• Sauce thickener

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Instructions

1. Clean and slice the carrots and leeks. Peel and quarter the onions. Set aside.
2. Heat fat or clarified butter in a large roasting pan over medium-high heat. Add the pork and sear on all sides until well browned (about 10-15 minutes). Remove and set aside.
3. Add the vegetables to the pan with a little tomato paste. Cook until the vegetables are golden brown (about 5-8 minutes).
4. Return the meat to the pan. Add enough water to cover about 3/4 of the meat. Season with salt, pepper, and paprika powder. Cover with a lid, reduce heat to medium-low, and simmer gently for 4-5 hours, turning the meat every 45 minutes, until it is very tender and nearly falls off the bone.
5. Remove the meat from the pan. Season the sauce to taste with salt and pepper. Thicken with sauce thickener if desired.
6. Serve with roasted potatoes and beans.