Summary

Ingredients

• 1 kg pork neck released or similar
• 1 teaspoon sugar, brown
• 125 ml brandy
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 12 prunes
• 2 apples
• 2 onion (s), diced
• 125 ml red wine
• 3 sprigs thyme
• salt and pepper
• Rapeseed oil

Print Recipe Pin Recipe

Instructions

1. Soak the prunes in brandy and red wine for about 1 hour.
2. Peel, core and roughly dice the apples. Cut a pocket in the roast, salt and pepper the meat all around.
3. Mix the prunes, apples, thyme leaves and brown sugar together. Pour 2/3 of the mixture into the roast and seal the roast with toothpicks or roulade needles. Fry well on all sides in hot oil. Add the onion and fry until golden brown. Add the rest of the plum mixture and add the plums soaking liquid. Mix honey with soy sauce and brush the roast with it.
4. Place in the oven at 180 ° C and cook for about 2 hours. Brush with roast stock over and over again, add a little more water if necessary.