Thanksgiving pot

Ingredients for 4 servings:

• ¾ kg pork neck, boneless
• ¼ kg onion(s), roughly diced
• ¼ kg leek, sliced
• ¼ kg carrot(s), sliced
• ½ kg savoy cabbage, cut into strips
• 0.35 kg beans, green
• ¾ kg potatoes, peeled and cut into large wedges
• ½ liter broth, strong
• Fat, for frying
• salt and pepper
• marjoram
• Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the neck meat into large cubes. Leave the fat on if possible. It adds flavor and makes the meat succulent, and this dish needs a little fat. Heat the frying fat in a large pot over medium heat and sear the meat well on all sides. Season well*) and gradually add the vegetables—except the potatoes—and cook thoroughly. Add the stock, bring to a boil, and season to taste. Cover and place in the preheated oven. Top/bottom heat: 200°C, fan oven: 175°C, on the bottom rack. After 60 minutes, add the potatoes and mix well to ensure they are well coated. Bake for another 30-40 minutes. By then, all the liquid should be absorbed. Season well, as the potatoes absorb a lot of the flavor. No other side dishes are needed. It’s all in one pot, a true stew.