Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pork neck
- 6 cloves garlic
- Salt and pepper, from the mill
- 2 tablespoon clarified butter
- 2 onions)
- 2 bunches soup greens
- 4 sprigs thyme
- 1 tomato (s)
- 1 shot red wine
- 400 ml meat stock, hot
- 2 tablespoon sour cream
- some sugar
Print Recipe
Pin Recipe Instructions
- Pat the meat dry, peel the garlic cloves and push them between the fiber strands. Tie the meat with kitchen twine, rub salt and pepper and fry in hot clarified butter.
- Peel the onions, clean the soup greens and fry everything in cubes. Add the thyme, the sliced tomatoes and the wine, pour in the broth and cover the roast over a gentle heat for about 1 1/2 hours. Often douse with the stock. Then remove the roast and keep it warm.
- Strain the stock and let it boil down in an open saucepan over high heat.
- Finally stir in the sour cream and season the sauce with salt, pepper and sugar. There is also boiled potatoes and a bean salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below