Summary

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

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Instructions

1. 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.
2. 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.
3. Strain the stock and let it boil down in an open saucepan over high heat.
4. Finally stir in the sour cream and season the sauce with salt, pepper and sugar. There is also boiled potatoes and a bean salad.