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Pork Neck Roast NT Cooked with Caramelized Sauerkraut and Mashed Potatoes

5 from 9 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 3 kcal

Ingredients
 

  • 2 kg Pork neck in one piece
  • 5 Cloves of garlic
  • Salt, pepper from the mill
  • 0,5 bunch Soup vegetables finely diced
  • 2 Fresh onions, roughly chopped
  • Butaris (clarified butter)
  • 300 ml Gravy
  • 4 tbsp Dijon mustard medium hot
  • Potatoes for the puree
  • Caramelized sauerkraut

Instructions
 

  • Preheat the oven to 120 degrees (top / bottom heat). Rinse the meat with cold water and pat dry with kitchen paper. Rub well with salt and pepper, then brush with the mustard. Peel off the garlic cloves and peel and cut the onions into large pieces.
  • Cut the soup vegetables into cubes. Heat the Butaris in a large saucepan and fry the meat vigorously on all sides for about 8 minutes, remove the meat, add the soup vegetables and the onion, briefly roast, top up with the meat stock, put the meat back in.
  • Now place the roast in the open roaster for about 3 hours (middle rack) in the oven and insert a meat thermometer if possible. COOKING TEST is essential. The meat should have a core temperature of around 65 degrees, then it is still nice and juicy and very tender.
  • In the meantime, peel the potatoes and prepare them for the puree. In the meantime, prepare the sauerkraut and keep it warm.

Nutrition

Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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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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