Roast pork neck with cream, bacon and onion sauce

Ingredients for 4 servings:

• 1 kg pork neck
• some margarine
• 150 g bacon, fattier
• 2 m.-sized onion(s)
• 500 ml meat broth
• 200 ml cream
• Salt
• Black pepper, freshly ground
• 2 tsp, heaped cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

Preheat oven to 170°C (top/bottom heat). Rinse the pork neck with cold water, pat dry, and season with salt and pepper. Heat a little margarine in a roasting pan and brown the pork neck all over. In the meantime, peel the onions and chop into large cubes. Cut the bacon into cubes approximately 1 x 1 cm. Remove the pork neck from the roasting pan and set aside. Slowly fry or fry the onions and bacon in the same fat for about 5 minutes. Deglaze the onions and bacon with a little stock, reduce the cooking juices, and return the meat to the roasting pan. Place the roasting pan on the wire rack on the second shelf from the bottom of the oven for 2 hours. Turn the meat over after one hour and add a little more stock as needed. There should always be liquid in the roasting pan. When the cooking time is over, turn off the oven and place the roasting pan on the stovetop. Wrap the roast in aluminum foil and let it rest in the still-warm oven for 15 minutes. Pour the cream into the meat juices and bring to a boil while stirring. If the sauce is too salty, add a little more water. Mix the cornstarch with a little cold water to thicken the sauce, seasoning with salt and pepper if desired. Remove the meat from the foil, slice it, and serve with the sauce. Serve with potato or bread dumplings of any kind and red cabbage or green beans.