Braised pork neck with red cabbage
easy
60 mins
60 mins
Ingredients
- 400 g Pork nut
- 1 bunch of greens
- 2 TEASPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 375 ml Vegetable broth
- 400 g Red cabbage
- 1 Onion
- 120 ml Currant juice
- 2 TABLESPOONS Vinegar
- 7-10 Tbsp Sugar
- 200 g blue grapes
- 1 TEASPOON Butter or margarine
- 1/2 TEASPOON green peppercorns
- 1 TABLESPOON flaked almonds
- 1 washer Toast
- 1/2 Pack of dumplings "half and half" (6 pieces)
- 1/2 Pot of chervil
- 7-10 Tbsp Currant panicle
Directions
- 1
Wash the meat and dab dry. Clean, wash and chop the soup greens. Heat 1 teaspoon of lard in a roaster. Brown the meat all around. Season with salt and pepper.
- 2
Fry the soup vegetables briefly. Deglaze with 1/4 liter broth. Cover and cook in the preheated oven (electric range: 175 °C/ gas: level 2) for 30-40 minutes. Meanwhile clean the red cabbage, cut into fine strips, wash and drain well.
- 3
Peel and chop the onion. Fry in remaining hot lard until translucent. Add red cabbage. Pour the rest of the vegetable stock over it. Cover and cook for about 30 minutes. For the dumplings roast toast and cut into small cubes.
- 4
Stir the dumpling powder into 375 ml of cold water and let it swell for 10 minutes. Form 6 dumplings from it, including toast cubes. Pour into boiling salted water. Let stand for about 20 minutes. Season red cabbage with 100 ml redcurrant juice, vinegar, sugar, salt and pepper.
- 5
Just before serving, wash the grapes, cut them in half and remove the seeds. Briefly toss in fat. Add green peppercorns, roasted almond flakes and the remaining currant juice. Cut the meat open, arrange on plates with red cabbage, grapes and dumplings.
- 6
Serve sprinkled with chopped chervil and chervil leaves. Garnish with redcurrant pancakes if desired.
Nutrition Facts
800 kcal
117 g
16 g
53 g
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