Calvados neck

Ingredients for 6 servings:

• 1.2 kg pork neck
• salt and pepper
• 3 tbsp olive oil
• 2 tbsp mustard, medium hot
• 350 g carrot(s)
• 30 g apples, dried
• 300 g shallot(s)
• 2 garlic cloves
• 4 bay leaves
• 1 tbsp honey
• 200 ml Calvados
• 600 ml chicken broth
• 1 rosemary sprig(s)
• 2 apples, sour
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Season the pork neck with salt and pepper and sear it vigorously on all sides in olive oil. Remove the meat from the roasting pan, let it cool slightly, and then brush it with the mustard. Peel the carrots and slice them diagonally, finely dice the dried apples, and peel the shallots. Sauté all three ingredients together with the peeled garlic cloves in the roasting pan. Add the bay leaves and honey and deglaze with the Calvados. Allow the liquid to reduce almost completely. Pour in the chicken stock, add the rosemary sprig, and bring the liquid to a boil. Place the prepared roast in the pot and cook uncovered on the lowest rack in an oven preheated to 180°C (350°F) with top/bottom heat for one hour. Peel the apples, remove the cores, and slice the flesh. Add the apple slices to the roasting pan and cook in the sauce for another 30 minutes. Remove the meat from the sauce and let it rest in a warm place for a few minutes. Season the sauce with salt and pepper and stir in the chopped parsley. To serve, slice the meat and pour the apple sauce over it.