Smoked pork neck with plum sauce

Ingredients for 6 servings:

• 1 tbsp oil
• 1.2 kg smoked pork, boneless neck
• 375 g plum(s)
• 1 m.-sized onion(s)
• 1 tbsp sugar
• 100 ml red wine
• 300 ml vegetable broth or beef broth
• salt and pepper
• 1 tsp cornstarch
• some water, cold
• 4 tbsp cream
• Chili flakes, from the mill
• ½ tsp thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C. Heat the oil in an ovenproof roasting pan. Brown the meat on all sides and then remove from the oven. Peel and finely chop the onions. Wash, core, and quarter the plums. Lightly fry the onions in the frying fat and add the plums, sprinkle with the sugar, and continue frying briefly. Then deglaze with red wine, pour in the stock, and season. Return the meat to the pan and return to the oven for 50 minutes. Remove the meat, slice it, and keep it warm. For the sauce, mix the cornstarch with cold water until smooth, stir it into the sauce, and bring to a boil. Season to taste with cream, chili flakes, and thyme. If you don’t want plum peels in the sauce, you can also puree everything. Serve with mashed potatoes or spaetzle.