John Myers
Contents
show
Ingredients
- 1 kilogram Pork neck
- 2 size Garlic cloves
- Salt
- Black pepper from the mill
- 1 Tablespoons onions Butter
- 2 piece Chopped onions
- 1 piece Fresh tomato
- 500 Milliliters Water
- 1 tablespoon Dried oregano
- 3 piece Fresh leek
Instructions
- Rub the roast all around with a pressed clove of garlic and salt and pepper to taste. Fry both sides with onions in a frying pan with butter. Quarter the tomato and sauté the other clove of garlic, chopped.
- Deglaze with water and add the oregano. Then with the lid closed at 160 ° in the oven Ober-u. Fry the bottom heat on the lowest rack for 90 minutes.
- 20 minutes before the end of the roasting time, the leek, which has meanwhile been cleaned and cut into 6 pieces, is added to the sauce. I only took the lower parts all the way to the green. I make soup from the leek greens. Cook for another 20 minutes.
- Then take out the roast and leek and thicken the sauce as usual. Season well again. Good Appetite.
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 9gProtein: 11.7gFat: 1.9g
