John Myers
Contents
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Ingredients
- 500 g Pork neck
- 3 Garlic cloves, freshly grated
- 6 tbsp Oil
- 2 Onions, finely chopped
- 1 tbsp Tomato paste
- 0,5 tsp Cinnamon
- 1 tbsp Sugar
- 300 g Veal stock
- 500 g Pureed tomatoes
- 3 Branches Thyme
- Espelette pepper
- Black pepper from the mill
- Salt
Instructions
- I still had a few comb disks too many. And in the last few days there has been so much grilled that I soon felt a little too much, and I didn't come to shop today either, so something is cooked from what is currently there.
- Put the oil, grated garlic, salt and pepper in a bowl and mix well. Cut the comb meat into strips and add, also the diced onions and everything mix well and let stand for about 2 hours.
- Then heat a saucepan and fry the meat in portions, no additional oil is required, as meat brings enough oil. When all the meat is seared, everything goes into the pot, the tomato paste, the sugar and the cinnamon are also added and everything is roasted for about 4 minutes while turning.
- Then deglaze with the vegetable stock and the pureed tomatoes and add the thyme and simmer on a very low heat with a closed pot for about 2 hours, then season again with pimento d'Espelette, salt and pepper and serve with pasta.
