Summary

Ingredients

• 1 kg boneless pork neck
• 125 ml sherry
• 2 cloves garlic
• Oregano, peppercorns
• 100 g onion (s)
• 1 bunch soup vegetables
• Salt pepper
• 2 tablespoons oil
• 500 ml meat broth
• 4 tablespoon apricot jam
• 1 teaspoon mustard
• 1 tablespoon brandy
• 2 tablespoon crème fraîche
• 2 tablespoon cream cheese with herbs
• 2 tablespoon sauce thickener

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Instructions

1. Wash the pork neck and pat dry with kitchen paper. Put the sherry in a bowl. Peel off the garlic cloves and press in with a garlic press. Add the oregano and peppercorns. Place the meat in the marinade, cover with cling film and leave to steep in the refrigerator for about 1 hour. Turn the meat once in between.
2. Peel and quarter the onions. Clean and wash soup vegetables and cut into pieces. Remove the pork neck from the marinade and pat dry. Salt and pepper the meat vigorously on all sides.
3. Preheat the oven to 200 °. Heat the oil in a roasting pan. Add the meat and fry vigorously on each side for approx. 5 minutes. Add the soup vegetables and onions to the neck of the pork. Pour in the marinade and fry everything in the oven for about 1 1/2 hours. In between pour in 3/8 l of hot stock and pour the stock over the roast several times. Mix the apricot jam, mustard and brandy carefully with a whisk. Brush the roast with it and cook for another 15 minutes. This gives it a nice crust. Then take out the roast pork, place on a meat platter and keep warm.
4. Pour the stock through a sieve into a small saucepan (remove the soup vegetables and onions). Pour the rest of the stock into the stock. Add the creme fraiche and bring to the boil. Stir the herb cream cheese into the sauce, thicken. Season the sauce with salt and pepper.
5. In addition: steamed savoy cabbage with bacon and buttered potatoes.