Spanish-style meat pan

Ingredients for 2 servings:

• 500 g pork neck (Iberico neck)
• 1 onion(s), white
• 1 red bell pepper(s)
• 6 cloves garlic
• 1 pack of tomato(s), pureed (Tomato Frito)
• 4 large mushrooms
• e.g. salt and pepper
• ½ tsp Allspice de la Vera
• ½ tsp spice mix (Caramba)
• 1 tsp olive oil
• Broth, for deglazing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Iberico neck

The Caramba spice mix consists of sea salt, onions, vegetable oil, carrots, mace, parsley, leeks, turmeric, lovage root, hot paprika, chili powder, garlic, tomatoes, oregano, and cumin. Tomato Frito is a lightly seasoned tomato puree. Cut the meat into large cubes. If you like, you can also remove the fat, although this tastes good in Iberico beef too. Roughly dice the onion. Peel the garlic and also roughly chop it. Heat the oil in a pan and brown the meat well. Deglaze with a little meat or vegetable stock. Then add the onions, garlic, spices, and Tomato Frito. Cover and simmer. Meanwhile, clean and slice the mushrooms and add them to the meat. After about 45 minutes, the meat will be cooked through. Season to taste and enjoy. Rice goes very well with it.