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Pork Neck Braised in Oven

5 from 3 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 78 kcal

Ingredients
 

For the meat

  • 1,2 kilogram Pork neck
  • Salt to taste
  • Black pepper from the mill to taste
  • 2 large Chopped onions
  • 1 piece Quartered tomato
  • 1 piece Garlic clove chopped
  • 1 tablespoon Butter
  • 500 Milliliters Water
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano

For the Brussels sprouts

  • 1 kilogram Brussels sprouts fresh
  • 1 piece Fresh onion
  • Salt to taste
  • Water until the Brussels sprouts are half covered
  • 3 tablespoon Butter
  • 2 tablespoon Breadcrumbs

Instructions
 

  • Rub the meat all around with salt and pepper. Amount to taste. In an ovenproof pan with a lid, fry in butter on both sides along with the onion. Then sweat tomatoes and garlic with them.
  • Pour in the water and mix the herbs in it. Put on the lid and put the bottom rail in the oven at 160 ° top and bottom. Let the bottom heat stew for 2 hours.
  • Then take the meat out, thicken the sauce as usual and season again to taste.
  • In the meantime, clean the Brussels sprouts and cook in a saucepan with salted water and the halved onion together for approx. 20-25 minutes with the lid on on the lowest heat setting.
  • Then pour off the water. Brown the breadcrumbs with butter in a small pot. Pour over the Brussels sprouts. There was boiled potatoes with everything. Good Appetite.

Nutrition

Serving: 100gCalories: 78kcalCarbohydrates: 3.1gProtein: 9.1gFat: 3.2g
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Written by John Myers

Professional Chef with 25 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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