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Gratinated Pork Neck Ridge

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 245 kcal

Ingredients
 

  • 2 Pork neck ridge
  • 1 tbsp Clarified butter
  • Salt pepper
  • 1 Onion
  • 150 g Brown mushrooms or Egerlinge
  • 50 ml 125 ml. Meat broth
  • 75 ml + 50 ml of cream for cooking
  • 4 slices Raclette cheese
  • Some finely chopped parsley
  • 1 tbsp Butter

For the potato wedges:

  • 350 g Potatoes
  • 2 tbsp Clarified butter
  • Salt, pepper

Instructions
 

  • Peel and wash the potatoes, cut into wedges and drain on a sieve.
  • 1 tablespoons of clarified butter in a pan, fry the potato wedges in it and fry for about 20 minutes over a moderate heat, turning several times. Possibly add 1 tbsp clarified butter until the potatoes are crispy. Salt and pepper.
  • In the meantime, preheat the grill.
  • Wash the pork neck ridge and pat dry.
  • Heat 1 tbsp clarified butter in a pan. Fry the neck ridge on both sides, season with salt and pepper and place in a baking dish. Pour about 50 ml of stock.
  • Peel the onion and finely dice half of it. Clean the mushrooms and cut them into slices. Heat the butter in a pan and sauté the onion until translucent. Add the mushrooms, let them collapse while stirring, pour in 125 ml of stock and 50 ml of cream. Spread the mushrooms with the sauce on the prepared neck ridge and top with raclette cheese. Gratinate in the preheated oven for approx. 5-7 minutes.
  • Cut 1 / 2 onions into fine rings and fry in the remaining frying fat. Deglaze with 125 ml of stock and 75 ml of cream, season with salt and pepper. If necessary, thicken with a little whisked cornstarch.
  • Arrange the pork neck ridge with sauce and potato wedges on plates. Sprinkle the meat with some finely chopped parsley and serve.
  • Mixed green salad tastes good with it.

Nutrition

Serving: 100gCalories: 245kcalCarbohydrates: 12.2gProtein: 1.6gFat: 21.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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