Sliced ​​pork neck in ajvar sauce

Ingredients for 3 servings:

• 400 g pork neck
• 2 carrots
• 1 handful of cherry tomatoes
• some tomato paste
• 1 shot of white wine
• 1 garlic clove(s)
• 3 tbsp, heaped Ajvar
• 300 ml broth
• ½ pack of cream cheese
• salt and pepper
• Paprika powder
• some flour
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the pork neck, pat dry, and cut into bite-sized pieces. Season the meat well on all sides with salt, pepper, and paprika, and dust with a little flour. Melt the fat in a pan and brown the minced pork in it. Cut the carrots and tomatoes into small pieces and add them to the pan with the meat. Add the tomato paste (about 10 cm, squeezed out of the tube) and the garlic, and sauté for a few minutes. Deglaze with a splash of white wine to loosen any browned meat from the bottom of the pan. Simmer for a few minutes. Add the broth, ajvar, and cream cheese, and stir until a creamy sauce forms. Simmer for another 2-3 minutes. We serve this with spaetzle (noodles) or rice.