John Myers
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Pork Neck with Vegetables and Potatoes
The perfect pork neck with vegetables and potatoes à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- 750 g Pork neck in one piece
- 2 piece Butcher onion
- Black pepper from the mill
- Lemon myrtle
- Lard salt
vegetables
- 1 piece Cauliflower fresh
- 100 g Butter
- 100 ml. Cream 30% fat
- 200 ml. Vegetable broth (from my KB)
- Freshly grated nutmeg
- Sea salt from the mill
- White milled pepper
- Breadcrumbs
- 500 g Potato freshly peeled
- Iodized salt
for frying
- Clarified butter
- Olive oil
Preface and preparation
- I recently bought half a pig. Everything is nicely dismantled and whoever has done it before (as a butcher) knows that sometimes a piece is left over that you actually can’t really portion. For me it was e.g. a neck piece. Then I thought about what I got out of it and finally made it like a quick roast.
- I always prepare all the ingredients well first. Cut the onions, peel the potatoes, clean the cauliflower (here I leave the BEAUTIFUL green leaves on because I cook it whole anyway. Wash the meat well and season it).
- In the next step I put my cooking utensils on the stove. I fry the meat on the Tepaniyaki plate together with the onions in clarified butter and let it cook for about 30 minutes. The potatoes are now also put on with salt water. If they are quartered, they take about 20 minutes.
- I put the cauliflower in an appropriately large pot which I fill with water to cover the ground. Now I add broth >>>> you can find it under the link >>>>> Vegetable broth (standard) >>>>>> Now I put it in with the leaves facing down to cook. Put the lid on and after 5 minutes add two cups of water again and turn the cauliflower. Cook for another 5 minutes. Now take the lid off and cut off the leaves at the stunk end. DO NOT throw it away – you can now make a great salad out of it.
- Now everything should be done and done – season everything again with the spices listed and arrange the plates.
- 6th Dear Christ- Thank you then- Oh, good luck that the recipes at the cook bar are read so carefully. I forgot to write how the sauce for the cauliflower is prepared. I’ll do that now quickly! After taking the cauliflower out of the pot, I season the remaining vegetable stock a little with the ingredients listed. Add the cream and butter and let the brew boil again briefly. In the meantime I put the breadcrumbs in a pan heated to maximum temperature and “roast” it a little. If necessary, the sauce can now be tied with a little flour. Put the cauliflower in a large bowl. Let the sauce flow over and pour the breadcrumbs on top.
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