John Myers
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Roast Pork Neck with Broccoli and Potatoes
The perfect roast pork neck with broccoli and potatoes recipe with a picture and simple step-by-step instructions.
Roast pork neck:
- 900 g Pork neck with bone (cutlet neck in one piece)
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Whole caraway seeds
- 4 tbsp Sunflower oil
- 300 g 4 Zwiebeln
- 200 g Snack carrots
- 2 piece Garlic cloves
- 600 ml Clear broth (3 tsp instant broth)
Broccoli:
- 400 g Broccoli florets frozen / own production
- 1 tsp Salt
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Potatoes:
- 500 g Waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Vine tomato halves for garnish
Roast pork neck:
- Wash the pork neck, pat dry with kitchen paper, season / rub in vigorously on all sides with coarse sea salt from the mill, colored pepper from the mill and caraway seeds. Peel the onions and cut into wedges. Remove the stalk from the snack carrots and cut the carrots diagonally into pieces. Heat sunflower oil (4 tbsp) in a roasting pan, fry the pork neck vigorously on all sides and finally live on the bone side. Add the onion wedges and carrot pieces, sauté them briefly and then add approx. 200 ml of stock to the mixture. Place the roaster without the lid in the preheated (200 ° C) oven and cook / stew for approx. 60 minutes. Then pour in the rest of the broth and cook again with the lid on for about 30 minutes. Remove the roast, wrap it in aluminum foil and let it rest for about 15 minutes. Pour the gravy through a fine sieve and pour the braised vegetables into an extra container. To serve the pork neck, remove the bone and cut the roast into slices against the fibers.
Broccoli:
- Thaw the broccoli in the microwave. Put the broccoli florets in a saucepan with salted water (1 teaspoon salt) and simmer / boil for about 4 – 5 minutes, drain through a kitchen sieve, return to the hot saucepan and cook with butter (2 tablespoons) and coarse sea salt from the mill (2nd big pinches).
Potatoes:
- Peel the potatoes, wash them, chop them roughly, grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Serve the pork neck roast with the gravy, the roast vegetables, broccoli and potatoes, each garnished with ½ vine tomato.
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