John Myers
Ingredients for 4 servings:
- 700 g pork neck (neck) from Ibérico pig, alternatively Hungarian Mangalica pork
- 500 g onion(s)
- 2 bay leaves
- 4 juniper berries
- 200 ml red wine (Trollinger)
- 100 ml sour cream
- Salt and pepper, black
- Cayenne pepper
- oil
- Flour
- Sugar
- Tomato paste
- Gyro spice
- Parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
Cut the neck meat into cubes (edge length: 2 cm), roughly dice the onion. Heat a pan with oil (covering the bottom). When the oil is hot enough, sear the meat. Season the meat with salt and pepper. When the meat has a nice brown crust, remove from the pan and let it rest. Add the onions to the still-hot pan, caramelize with a little sugar until golden brown, and fry with a little tomato paste. Add a little flour and sauté while stirring. Deglaze with Trollinger and water. Add the bay leaves, juniper berries, and the seared meat. Season with cayenne pepper, gyro seasoning, salt, and pepper, and simmer for 1 hour. Just before the end, stir in the sour cream and freshly chopped parsley and season again. Recommended side dish: Swabian potato salad.
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