Pork neck cured and stuffed

Ingredients for 6 servings:

• 2 kg boneless pork neck, cured
• 2 red bell peppers, cut into strips
• 1 large onion(s), cut into strips
• 1 handful of corn kernels, cooked
• 2 carrots, roughly diced
• 2 stalk(s) Celery, roughly diced
• 1 stalk(s) leek, roughly cut into rings
• 1 chili pepper(s), cut into thin strips
• 3 tbsp mustard
• 200 ml white wine
• 100 ml cream
• salt and pepper
• possibly liquid smoke
• possibly water or broth for pouring

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut a pocket lengthwise into the meat, creating a hole. Stuff it tightly with the bell peppers, onions, half a chili pepper, and corn. Seal the opening with toothpicks and kitchen string. Rub the prepared piece of meat with mustard and a pinch of pepper. If you like the smoky flavor, first massage in about 1 1/2 tablespoons of liquid smoke. Place the meat in the center of a roasting pan and scatter the vegetables, the other half of the chili pepper, and any leftover stuffing around the outside. Place the roasting pan in an oven preheated to 180°C and add the wine after about 30 minutes. After about 70 minutes, turn the meat over and stir the vegetables through, adding more liquid (water or stock) if necessary. Cook for about 2 hours. Drain the liquid and vegetables into a saucepan, add the cream, and puree thoroughly with a food processor, adding more liquid if necessary. Season this sauce to taste and thicken if desired. Potatoes, any kind of dumplings, or many other things, depending on your taste, go well as a side dish. Tip for curing the meat yourself: Crush 2 cloves of garlic, 20 peppercorns, 10 juniper berries, 20 coriander seeds, 1 teaspoon of caraway seeds, and 20 g of sugar in a mortar and pestle. Bring this mixture to a boil in a saucepan with 1 liter of water and 120 g of curing salt and simmer for about 15 minutes. Then cool and place the meat and curing mixture in a large freezer bag. Squeeze out as much air as possible and seal the bag airtight. Store in the refrigerator for about 10 days (turning daily). Rinse the meat thoroughly after the curing time.