Seasoned meat – ragout fin made from pork

Ingredients for 6 servings:

• 1 kg pork neck, with bone (optional)
• 2 large onions
• 2 bay leaves
• 5 peppercorns, black
• 5 allspice berries
• 1 lemon(s), the juice
• 50 g butter
• 50 g margarine
• Worcestershire sauce
• Salt
• Black pepper, freshly ground
• 30 g flour
• 200 g grated Gouda
• 12 slice(s) toasted bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Without wine and mushrooms, but really delicious!

Wash the pork neck and pat dry. Peel the two onions, leaving one whole and finely dice the other. Place the meat in a large pot with the whole onion, bay leaves, peppercorns, and allspice and cover with cold water. Bring to a boil and simmer on low heat for about two hours. After two hours, remove the meat, set aside, and let cool. Pour the meat broth through a sieve and reserve it; you will need at least 500 ml. Cut the cooled meat into cubes approximately 1 x 1 cm in size and set aside. Heat the margarine in a pan and add the diced onion. Lightly sauté, but do not allow it to brown, and dust with flour. Deglaze with the reserved broth, stirring with a whisk, and bring to a boil briefly. Season to taste with salt, pepper, a little lemon juice, and Worcestershire sauce. Add the diced meat and heat briefly. Grease 12 small ovenproof ragout fin dishes with some of the butter and fill them three-quarters full with the ragout. Sprinkle with Gouda cheese, add a knob of butter to each dish, and bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Remove the dishes from the oven and arrange them on small plates. Drizzle the ragout with lemon juice and Worcestershire sauce and serve with freshly toasted toast.