Summary

Ingredients

• 1 kg pork neck, on the bone
• 7 carrot (s)
• 2 parsnips
• 1 leek stick (s)
• 250 ml water
• 1 apple
• 1 can pizza tomatoes
• 3 tablespoon tomato paste
• 1 cup crème fraîche
• 1 packet gratin cheese
• some lasagne plate (s)
• salt
• Smoked salt
• sugar
• thyme
• basil
• some butter

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Instructions

1. Cut 2 carrots, 1 parsnip and the leek into medium-sized pieces. Sear the pork neck on all sides in an ovenproof saucepan and deglaze with the water. Add the cut vegetables. Put in the oven at 120 ° C for 5 - 6 hours.
2. Cut the remaining carrots, apple and parsnip into small pieces. Take the meat out of the pot and pull it apart with two forks. Return the plucked meat to the pan and add the carrots, apple and parsnip. Stir in the pizza tomatoes and tomato paste and bring to the boil. Season to taste.
3. Alternately layer the pulled pork mass with pasta sheets in an ovenproof form, starting with pulled pork. Spread the crème fraîche on the last pulled pork layer. Pour the cheese over the last layer. Bake in the oven for about 20 minutes at 200 ° C until the cheese is golden brown.