Braised pork neck

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 3 m.-large carrot(s)
• 750 g potato(s), waxy
• 4 apples, red
• 1 ½ kg pork neck, boned
• 2 tbsp oil
• 1 pinch(s) of salt and pepper
• 2 bay leaves
• 3 cloves
• 3 juniper berries
• 2 tsp marjoram, dried
• 500 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty and hearty

Peel the onions and cut into thin wedges. Trim, peel, and slice the carrots. Peel, wash, and halve the potatoes. Wash, quarter, and core the apples. Wash the meat, pat dry, and cut into 5-6 thick slices. Heat the oil in a large roasting pan and sear the meat slices vigorously for 2-3 minutes on each side, then season with salt and pepper. Arrange the vegetables, potatoes, and apples around the meat. Add the bay leaves, cloves, and juniper berries. Season with salt, pepper, and marjoram. Braise uncovered in a hot oven (200°C) for about 1 1/2 hours. Gradually add the stock after about 30 minutes of braising. If necessary, cover the roasting pan after about 1 hour. Tip: Hang the spices (bay leaf, cloves and juniper berries) in a tea strainer in the roasting pan, then you won’t have them in the dish, but the aroma will still be distributed very well!