in Recipes

Pork neck Avignon

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Ingredients for 4 servings:

  • 600 g boneless pork neck
  • 3 onions
  • 1 cucumber(s)
  • 2 tbsp oil
  • ⅛ liter meat broth
  • ⅛ liter red wine
  • 2 tbsp tomato ketchup
  • ⅛ liter sour cream
  • 1 bunch of dill
  • 1 pack of instant gravy
  • salt and pepper
  • Thyme, dried
  • Rosemary, dried
  • Oregano, dried

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Shred the pork into fairly small pieces. Peel and chop the onions. Peel the cucumber, halve lengthwise, and remove the seeds. Dice the cucumber flesh. Heat oil in a pan. Brown the meat all over. Add the onions and let them turn lightly golden. Finally, braise the cucumbers briefly. Season with salt, pepper, and the herbs, and pour in the hot meat broth. Cover the pan. Cook the meat for 10-15 minutes. Then add the wine and ketchup. Stir in the sour cream and gravy. Season to taste, sprinkle with chopped dill, and serve. Serve with rice.

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Written by John Myers

Professional Chef with 29 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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