Summary

Ingredients

• 700 g pork neck (neck) from Ibérico pork, alternatively Hunarian Manalica pork
• 500 g onion (s)
• 2 bay leaves
• 4 juniper berries
• 200 ml red wine (Trollinger)
• 100 ml sour cream
• Salt and pepper, black
• Cayenne pepper
• oil
• Flour
• sugar
• Tomato paste
• gyros spice
• Parsley, chopped

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Instructions

1. Cut the neck meat into cubes (edge length: 2 cm), coarsely chop the onion.
2. Heat a pan with oil (covered on the bottom). When the oil is hot enough, sear the meat. Season the meat with salt and pepper. When the meat has a nice brown crust, remove it from the pan and let it rest.
3. Put the onions in the still hot pan, caramelize with a little sugar until golden brown and roast a little tomato paste. Add a little flour and sweat while stirring and deglaze with Trollinger and water. Add the bay leaves, juniper berries and the seared meat. Season to taste with cayenne pepper, gyro seasoning, salt and pepper, simmer for 1 hour. Shortly before the end, stir in the sour cream and freshly chopped parsley and season again.
4. Recommended side dish: Swabian potato salad.