Summary

Ingredients

• g 1,200 boneless pork neck
• 2 medium onion (s)
• 1 bunch soup greens
• 1 bottle cider (cider - apple sparkling wine) or apple juice
• 12 small potatoes
• some mustard, hotter
• some oil

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Instructions

1. Rub the meat with mustard, salt and pepper and fry on all sides with a little oil in the roasting pan, set aside. Now put the onion and the soup greens, all diced into small pieces, in the roasting pan and let them take color.
2. Now add the meat again and also the peeled, whole potatoes. Pour on the cider (in Spain cider, but apple juice is also possible). A glass can fall off for the cook
3. Let it stew in the oven for about 1 - 1 1/2 hours at approx. 160 ° C. Turn the meat and potatoes over once. Strain the sauce through a sieve and bind it if necessary and season to taste.
4. If you prefer the slightly lower-fat variant, you can also use pork salmon (the cut chop). I also like to prepare it in a clay pot on the gas stove.