John Myers
Ingredients for 4 servings:
- 1 kg pork neck (with bone)
- 1 bunch of soup vegetables (celery, carrots, leeks)
- 12 peppercorns (black)
- 2 m.-sized onion(s)
- 1 tbsp vinegar
- 1 tbsp herbs de Provence
- 1 tbsp mustard (herb mustard)
- 2 tbsp pepper (green, pickled; from the jar)
- 1 cup sour cream
- 1 egg yolk
- some salt
- 2 liters of water
- 1 pinch(s) of sugar
- some caramel coloring *
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
unusual, but good
Wash and trim the soup vegetables and slice them. Crush the pickled green peppercorns with a fork. Peel and quarter the onions. Add the meat, vegetables, black peppercorns, quartered onions, vinegar, salt, and Provençal herbs to just under 2 liters of boiling water and simmer over moderate heat for 1 1/2 to 2 hours. After the cooking time, remove the meat from the pot and keep warm. Pour the stock through a sieve into another pot and mix 1/2 liter (or more if you want more sauce) with the mustard and the crushed green peppercorns and bring to a boil. Whisk the sour cream with the egg yolk and stir into the sauce while it is still simmering. Season to taste and add a little salt, a pinch of sugar, and a little more mustard to taste. This goes best with potatoes and a green salad. Tip: I also add the brine in which the green peppercorns are marinated to the sauce; it tasted great. The bones almost fall off the meat on their own. I cut the meat into thin, appetizing slices, arrange them on flat plates with boiled potatoes, and pour the sauce over them. The sauce has an unusually light and slightly greenish color (from the green pepper), since the meat isn’t seared, meaning there are no roasted aromas that normally give a sauce its brown color. If you don’t like the color of this sauce, there’s a little trick: with a little ‘caramel coloring,’ this sauce gets a nice brown color. *(Caramel coloring is used in haute cuisine to color (gravy), among other things, and is available in small bottles in supermarkets.
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