Asian glazed pork neck with mustard potatoes and green beans

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Crush 2 star anise, allspice, chilli flakes and 1 teaspoon salt in a mortar very finely. Onions peel and halve. Wash the meat, dab dry and rub all around with the seasoning mixture. Place on a baking tray and spread the onions tightly around it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 1/4 hours.

2. 2

   In the meantime, wash the potatoes thoroughly. Peel garlic. Chop 2 garlic cloves very finely. Mix well 5 tablespoons olive oil, lemon peel, grainy mustard, chopped garlic and 1 1/2 teaspoon salt. Add potatoes and mix well. After 1 hour frying time, spread potatoes on the tray. During the remaining frying time, gradually add 250 ml of water

3. 3

   Clean and wash the beans and cook them in boiling salted water for about 10 minutes, drain and drain. For the glaze, mix honey, medium hot mustard and soy sauce. Apply the glaze to the meat approx. 40 minutes before the end of the frying time. Spread 5 star anise on the roast

4. 4

   Cut 2 cloves of garlic into slices. Wash lemon thoroughly, grate dry and peel in julienne. Halve lemon and squeeze juice

5. 5

   Heat the fat and 2 tablespoons of olive oil in a large frying pan, briefly sauté the garlic slices and almonds in it. Add lemon zest, deglaze with juice, bring to the boil. Season to taste with salt, pepper and sugar. Add the beans and heat briefly. Wash the oregano, shake dry, put a stalk aside for garnishing. Pluck the leaves from the remaining stems. Mix with the beans

6. 6

   Take the meat out of the oven, cut it open and arrange it on a board, garnished with onions and oregano. Garnish with lemon slices as desired. Drizzle roast stock over it. Add potatoes and beans

Nutrition Facts

KCAL
1100 kcal

CARBS
54 g

FATS
65 g

PROTEINS
74 g