Roast Pork Neck from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork neck, boneless
- salt
- pepper
- 3 teaspoons spices, for roast pork
- 1 onion (s), diced
- 1 bunch soup greens, cleaned and chopped
- liter ⅛ meat broth
- 1 teaspoon cornstarch or locust bean gum, mixed with a little water
- Seasoning
Print Recipe
Pin Recipe Instructions
- Soak the clay pot for 10 minutes.
- Sear the meat all around, only then rub all the spices. Place in the clay pot, sprinkle onion cubes and soup greens around and pour meat stock over it. Put the closed pot in the oven and set it to 220 ° O / U heat. Fry for 2 hours.
- Take the roast out of the pan and let it rest, sieve the roasting liquid and bind with the cornstarch and season with seasoning.
- Cut the roast across the grain and heat the slices in the sauce.
- In addition, caraway sauce (see my profile), bread dumplings and sauerkraut are enough.
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