in Germany

Sweet and sour carrot stew

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Ingredients for 4 servings:

  • 1 kg pork neck
  • 1 ½ kg carrot(s)
  • 1 stalk(s) leek
  • 1 ¼ liters of meat broth
  • 2 tbsp vinegar
  • Sugar
  • Salt
  • Pepper, whole
  • possibly parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Westphalian style

Remove the neck meat from the bones, cut it into large cubes, and add it, along with the bones, to the boiling broth. Simmer for 20 minutes. Season with vinegar, sugar, and peppercorns. Clean and wash the carrots and leeks, then slice them into rings. Add the carrots and leeks first, then the leeks, and cook until cooked through. Remove the bones and season the stew again to taste, sprinkling with plenty of parsley if desired. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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