John Myers
Pork Neck Finely Braised
The perfect pork neck finely braised recipe with a picture and simple step-by-step instructions.
- 600 g Pork neck
- 300 g Carrots
- 200 g Fresh onions
- 5 Toes Garlic
- 150 ml Pinot Noir Weissherbst
- White pepper, sweet paprika, parsley, salt
- 1 branch Rosemary
- 1 tsp Lovage
- Juice of half a lemon
- Cut the meat into thick slices and fry in hot cooking oil.
- Put the meat in a baking dish, pour in the wine and stew at approx. 200 ° C for 30 minutes.
- After 30 minutes add the vegetables, roughly cut into cubes, and the sprig of rosemary, season with salt and pepper and stew for another 60 minutes.
- Then take out the meat, remove the sprig of rosemary and keep warm in a pan.
- Add the remaining spices to the vegetables and mix with a hand blender.
- Pour the sauce over the meat and simmer for another 15 minutes in the pan over a low heat.
- Done.
- The side dish is up to you ……. Enjoy your meal.
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