Hearty Pork Neck Roast with Spicy Sauce

1. Peel the carrots and cut them diagonally into pieces. Peel the onions and cut into wedges. Clean, peel and cut the celery into small diamonds. Clean and wash the leek and cut into rings. Peel and roughly dice the garlic cloves. Wash the pork neck and dab with kitchen paper. Stir / mix the spices (5 tbsp salt, 5 tbsp colored pepper, 5 tbsp sweet paprika and 5 tbsp whole caraway) and rub the pork neck joint vigorously on all sides. Heat sunflower oil (6 tbsp) in a roasting pot and fry the pork neck roast vigorously on all sides and finally place on the bone side. Add the vegetables (carrot slices, onion wedges, celery lozenges, leek rings and garlic clove cubes) and sauté briefly. Deglaze approx. 500 ml with hot water and then place the roasting pot without the lid in the preheated oven (175 ° C). The roast should cook / stew there for about 2.5 hours. Pour in the rest of the water a few times and pour the sauce over the roast. Remove the roast, remove the bone (if the bone can be easily removed, the roast is well cooked through) and cut into slices (here with the electric knife) Transfer the vegetables and the roast juice into a small, tall saucepan, creme fraîche 4 tbsp), cooking cream (4 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and mix well with the hand blender. Potatoes, various types of dumplings and vegetables go well with it.

Here here:

1. The hearty pork neck roast is served with a spicy sauce, red cabbage *) (frozen / own production), Czech bread dumplings **) (frozen / own production) and basil. *) Red cabbage with wild lingonberries **) Czech dumplings from Ivanka