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Pork Neck with Baked Potatoes

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Pork Neck with Baked Potatoes

The perfect pork neck with baked potatoes recipe with a picture and simple step-by-step instructions.

  • 4 medium sized Onions
  • 5 medium sized Carrots
  • 750 g Potatoes
  • 2 tbsp Oil
  • 4 Discs Thrown pork neck
  • Salt pepper
  • 2 tsp Dried marjoram
  • 0,5 l Instant vegetable broth
  1. Peel the onions and cut into wedges.
  2. Peel and wash the carrots and cut into pieces.
  3. Wash, quarter and core apples.
  4. Wash the meat and pat dry
  5. Heat the oil in a pan.
  6. Fry the meat vigorously on each side for 2 – 3 minutes.
  7. Season with salt and pepper.
  8. Spread the vegetables, potatoes and apples around the meat.
  9. Season with salt and pepper and dried majora.
  10. Braise in a preheated oven at 175 ° for about 1 hour.
  11. Dissolve the stock in 1/2 l of water and pour on after 30 minutes of braising
Dinner
European
pork neck with baked potatoes

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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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