Braised Pork Neck

Name: Braised Pork Neck
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 2-3 TABLESPOONS Oil; 1-1.2 kg Roast Kasselernacken with bone; 750 g Leeks; 7-10 Tbsp (Leeks); 1 can(s) (425 ml) Vegetable corn; 150 g Whipped cream; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON clear broth (instant)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
2-3 TABLESPOONS Oil
1-1.2 kg Roast Kasselernacken with bone
750 g Leeks
7-10 Tbsp (Leeks)
1 can(s) (425 ml) Vegetable corn
150 g Whipped cream
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON clear broth (instant)

Directions

1
Peel the vegetable onion and cut into thick slices. Heat the oil in a frying pan and fry the onion slices in it. Deglaze with approx. 3/8 litres of water and place the smoked pork neck on top. Cover and braise in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. In the meantime clean, wash and cut the leek into rings. Drain the corn.
2
Approx. 30 minutes before the end of the cooking time, add leek, corn and cream to the roast and continue to braise in an open roasting pan. Wash parsley, dab dry and chop except for a little bit for garnishing. Lift the meat out of the roaster, remove from the bone and cut into slices. Season braised cream vegetables with salt, pepper and possibly some instant broth. Arrange on a deep plate together with the meat. Serve sprinkled with parsley and garnished