Carrot stew with smoked pork

Ingredients for 4 servings:

• 500 g smoked pork neck with bone
• 1 large onion(s), roughly chopped
• 2 cloves garlic, roughly chopped
• 25 g dried tomatoes, finely diced, alternatively tomato paste
• 25 ml soy sauce, dark, naturally brewed
• 600 ml vegetable broth or vegetable stock, unsalted
• 1 tsp, levelled peppercorns, dried, coarsely crushed
• 1 bay leaf, dried
• little fat for frying
• 300 g carrot(s), washed, cleaned, and thinly sliced
• 300 g waxy potatoes, diced
• 100 g leek, finely diced
• 50 g shallot(s), finely diced
• 600 ml gravy (Kasseler sauce)
• possibly salt and pepper
• 1 small potato(s), peeled
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

A very rustic stew

Rinse the smoked pork neck, pat dry, and sear all over in a little fat. Remove the meat and keep warm. Fry the diced tomatoes, shallots, and garlic in the frying fat, stirring frequently, until they begin to brown. Then deglaze with the stock and loosen the browned pieces. Add the pepper, bay leaf, and the meat to the roasting pan. Bring everything to a boil, cover, and simmer gently for about 2 hours. The meat will then be nice and tender and easy to remove from the bone. Remove the meat and cut into cubes. Discard the bones. Strain the sauce through a sieve and remove any excess fat. Cover and set the sauce, the reserved fat, and the diced meat aside. Prepare the carrots, potatoes, leeks, and shallots as described and fry them in a pan with the reserved fat, stirring frequently, until a light browning has formed. Deglaze with 600 ml of the gravy, bring to a boil, and season with salt and pepper. Cover and simmer the soup gently for about 15 minutes. Then finely grate the small, washed and peeled potato and stir it into the soup. Continue simmering for another 5 minutes. This will give the soup a nice, creamy consistency. Finally, stir in the diced meat and chopped parsley and heat briefly again.