Pork Neck with Beans - Carrot Vegetables & Potatoes.
Servings: 2 people
Ingredients
- 300 g Ibérico pork neck
- 1,5 L Water
- 250 g Broad beans
- 4 Carrots
- 0,5 Diced onion
- Summer Savory
- Salt
- Sugar
- 400 g Waxy potatoes
- 1 L Salted water
Instructions
Preparation :
- Beans Cut off the ends, cut into fine strips.
- Peel the carrots and cut into sticks.
put on :
- Place the meat in cold water, bring to the boil, reduce the temperature. Cook the meat slowly over a low heat. approx. 1.5 hours
- Add vegetables, savory, spices & onion. Cook for another 30 minutes.
- Peel the potatoes, cut them, wash them in a little water and cook them salted. approx. 20 min.
Nutrition
Serving: 100g | Calories: 36kcal | Carbohydrates: 4.6g | Protein: 3.7g | Fat: 0.3g