Braised pork neck on ratatouille vegetables

Name: Braised pork neck on ratatouille vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1-1.2 kg Kasselernacken (on the bone); 1 (approx. 300 g) baby onion; 3-4 Tbsp Oil; 1 Bay leaf; 500 g yellow and red peppers; 1 (approx. 250 g) small aubergine; 1 (approx. 300 g) Courgette; 2 Garlic cloves; 1 package (500 g) chunky tomatoes; 1/8-1/4 l Vegetable broth (instant); 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp fresh thyme and rosemary

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1-1.2 kg Kasselernacken (on the bone)
1 (approx. 300 g) baby onion
3-4 Tbsp Oil
1 Bay leaf
500 g yellow and red peppers
1 (approx. 250 g) small aubergine
1 (approx. 300 g) Courgette
2 Garlic cloves
1 package (500 g) chunky tomatoes
1/8-1/4 l Vegetable broth (instant)
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp fresh thyme and rosemary

Directions

1
Wash the meat and dab dry. Peel and roughly dice the onion. Heat the oil in a large casserole dish and fry the meat briefly, turning. Add onions, fry briefly and add 1/2 litre of water.
2
Add bay leaf, bring to the boil, cover and braise over medium heat for 50-60 minutes. In the meantime, clean and wash the bell peppers, eggplant and courgette and cut them roughly into pieces. Peel garlic and chop finely.
3
Add garlic, vegetables, chunky tomatoes and stock to the meat in the stew stock and season with dried herbs from Provence, a little salt and pepper. Cover and braise for about 30 minutes. Stir the vegetables in between.
4
When the vegetables are cooked, season again with salt and pepper and serve garnished with fresh thyme and rosemary as desired. Serve with rice or fresh baguette.