John Myers
Pork Neck Roast, Carrots & Green Beans & Noodles
The perfect pork neck roast, carrots & green beans & noodles recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Mustard medium hot
- 750 g Pork neck
- 150 g Streaky bacon
- 1 tablespoon Clarified butter
- 1 Pc. Diced onion
- 200 ml Riesling dry
- 200 ml Fund
- 100 g Diced leek
- 1 tablespoon Tomato paste concentrated three times
- 1 tablespoon Ajvar
- 3 Pc. Figs dried
- 3 Pc. Orange peel
- 2 Pc. Lemon peel
- Salt and pepper
- 1 teaspoon Honey
- 2 Pc. Mushrooms
- 1 teaspoon Sweet paprika
- 2 Pc. Bay leaves
- 3 Pc. Cloves
- 1 Pc. Chilli pepper
- 50 ml Rama Cremefine
- 1 teaspoon Food starch
- Side dishes:
- 2 Pc. Sliced carrots
- 300 g Green beans
- Salt and pepper
- 1 pinch Sugar
- 200 g Pasta
- 2 liter Salted water
- 1 tablespoon Butter
- 0,5 Pc. Diced onion
- 1 tablespoon Chopped parsley
- Clean and cut the mushrooms.
- Rub the pork neck with mustard and fry it in clarified butter over medium heat.
- Cut the bacon into small cubes and fry it.
- Add onion, then leek, pour in white wine and stock. Add laurel, clove, chilli. Cooking approx. 1.5 hours
- Cut the figs into fine cubes and add to the sauce with the honey from the lemon & orange peel. This gives the sauce a delicious taste. (So don’t do without it)
- Balance carrots & green beans.
- Sauté the onion in butter until translucent, toss the vegetables in it and season. Add herbs.
- Set up pasta water. 25 minutes before the end of the cooking time.
- Add the cream & mustard, season to taste. Slice the meat and arrange on the plates.
- Cook the pasta, drain.
- Thicken the sauce with cornstarch a little. Serve everything.
- There will be leftovers tomorrow at noon.
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