Carrot pan with pork neck

Ingredients for 4 servings:

• 500 g pork neck
• 75 g bacon, streaky
• 250 g onion(s)
• 1 garlic clove(s)
• 750 g carrot(s)
• salt and pepper
• some sugar
• 1 stalk(s) leek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

rustic pan dish

Rinse the pork neck, pat dry, and cut into strips. Cut the bacon into small strips. Thinly slice the garlic clove. Cut the carrots and leek into small pieces. Peel and finely chop the onions. If you have really small onions, you can leave them whole. I use regular onions that I already have at home and dice them very roughly. Since the vegetables need to simmer for another half hour, you should cut the thickness of the carrot pieces according to your taste. If you want them to be a bit firm, don’t slice the carrots too thinly. If they’re a normal thickness, they’ll be quite soft by the end of the simmering time. Fry the bacon in a pan. Add the pork neck and fry. Brown the onions a little. Then add the garlic and the carrots. Season with salt, pepper, and a little sugar and simmer for about 30 minutes over low heat, preferably with the lid on. Then add the leek and simmer for another 5 minutes. Roast potatoes go well with this.