John Myers
Fried – Baked Pork Neck
The perfect fried – baked pork neck recipe with a picture and simple step-by-step instructions.
- 1 piece Pork neck (cutlet neck in one piece) 1.5 kg
- 2 Large onions approx. 300 g
- 100 g Carrots
- 1 Leeks approx. 100 g
- 2 piece Garlic cloves
- 1 piece Bread / edge piece
- 2 tbsp Pan butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Caraway seed
- 500 ml Meat broth (2 teaspoons instant)
- 1 arc Aluminum foil
- Peel and roughly dice the onions. Peel the carrots. Halve lengthways and cut diagonally into pieces. Peel and roughly dice the garlic cloves. Clean and wash the leek and roughly cut into rings. Wash the pork neck, pat dry with kitchen paper, season well on all sides with salt, pepper and caraway seeds, fry vigorously in pan butter (2 tablespoons) on all sides, add the vegetables (onions, carrots, garlic, leek and bread) and sauté briefly and deglaze / pour with part of the broth (300 ml). Place in the preheated oven at 175 ° C and cook / fry for approx. 2.5 hours. For the last hour, pour in the rest of the meat stock and cover the casserole with aluminum foil. Remove the casserole, remove the bones from the pork neck and cut the meat into slices. Here served with vegetable curry (see my recipe: Vegetable curry) and with fried egg noodles (see my recipe: Fried egg noodles). Possibly save the vegetables / sauce for another dish. E.g .: croissant noodles with sauce!
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