Stuffed pork neck

Ingredients for 10 servings:

• 1 pork neck, approx. 2.5 – 3 kg without bones
• 2 handfuls of dates
• 2 handfuls of plum(s), dried
• 2 handfuls of raisins
• 4 tangerines
• 2 tbsp jam (black currant)
• 2 large onions
• 1 serving of processed cheese (herb processed cheese)
• 3 cups of crème fraîche
• 500 g mushrooms, fresh
• some salt and pepper
• Spice mix (game spice)
• tarragon
• 4 cubes of instant stock
• 250 g bacon, fattier
• n. B. water
• n. B. Sauce thickener

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

with prunes, dates and raisins

Wash the pork neck thoroughly and pat dry, then make a deep cut lengthwise and unfold it. Chop the dates and prunes into small pieces, mix half of them with half the raisins in a bowl. Season with tarragon and a little game spice. Then pour the mixture into the sliced ​​meat, spreading it evenly. Fold the meat together and secure with wooden skewers or kitchen string. Season the meat with a little salt and pepper and place it on a deep baking tray. Pour about 1 liter of water onto the tray and spread the remaining raisins, dates, and prunes over the tray. Add the chopped mandarins and place it in the preheated oven at 180 degrees fan-assisted oven. Baste it occasionally with the liquid from the tray. For the sauce, cut the bacon into very small cubes, place it in a saucepan, and cook, stirring constantly. Chop the onions and mushrooms, add them, and sauté. Stir in the stock cubes and cream cheese, then add about 2 liters of water. Now add the currant jam and simmer. When the roast is done, strain the roasting juices into the sauce and stir in the crème fraîche. Now just thicken the sauce, and you’re done. Serve with buttered Kaiser vegetables and potato dumplings.