Glazed pork neck with fig jam with roast potatoes

Name: Glazed pork neck with fig jam with roast potatoes
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Ingredients: 1 collar Thyme; 2 kg Pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fig jam; 4 Onions; 4 Garlic cloves; 400 g Carrots; 1.5 kg Savoy cabbage; 5 TABLESPOONS clarified butter; 250 ml Vegetable broth; 7-10 Tbsp freshly grated nutmeg; 2 kg Potatoes; 100 g Walnut kernels; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
315 mins

TOTAL TIME
315 mins

Ingredients

Servings: 8

1 collar Thyme
2 kg Pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fig jam
4 Onions
4 Garlic cloves
400 g Carrots
1.5 kg Savoy cabbage
5 TABLESPOONS clarified butter
250 ml Vegetable broth
7-10 Tbsp freshly grated nutmeg
2 kg Potatoes
100 g Walnut kernels
7-10 Tbsp Kitchen yarn

Directions

1
Wash the thyme, shake dry. Dab meat dry, season with salt and pepper. Coat all around with fig jam. Tie into shape with kitchen string, including half of the thyme. Cook in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 5 hours
2
Meanwhile, peel 2 onions, garlic and carrots, chop them finely and immediately distribute around the roast. Clean the savoy cabbage, cut into quarters and cut into strips from the stalk. Peel the remaining onions and cut into strips. Heat 1 tbsp. clarified butter in a pot and sauté the onion strips for about 4 minutes until translucent. Add cabbage, steam briefly in the onion fat, add stock, bring to the boil and braise for about 10 minutes in a closed pot until soft. Season to taste with salt and nutmeg
3
Cook the potatoes in boiling water for about 20 minutes. Coarsely chop the nuts. Heat 1 tbsp. clarified butter in a large pan and roast the nuts in it for approx. 3 minutes, turning them over. Drain finished potatoes, rinse with cold water, peel and chop coarsely. Heat 4 tbsp. clarified butter in nut oil and fry the potatoes for about 15 minutes, turning them until crispy. Season with salt and pepper
4
Remove meat from the oven. Increase oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer). Grill the meat for about 5 minutes. Coarsely chop nuts, add to potatoes and fold in. Arrange meat, potato and nut mixture and cabbage. Spread the remaining thyme on the meat.