Glazed pork neck with pea-carrot-vegetables

Name: Glazed pork neck with pea-carrot-vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Honey; 2 TEASPOONS grainy mustard; 2 small twigs rosemary; 400 g Carrots; 300 g frozen peas; 30 g Butter; 30 g Flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 1 TABLESPOON Lemon juice; 1/2 bunch Parsley; 7-10 Tbsp flat parsley and rosemary

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Roast pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Honey
2 TEASPOONS grainy mustard
2 small twigs rosemary
400 g Carrots
300 g frozen peas
30 g Butter
30 g Flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
1 TABLESPOON Lemon juice
1/2 bunch Parsley
7-10 Tbsp flat parsley and rosemary

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 1 hour. Mix honey and mustard. Wash the rosemary, dab dry, pluck the needles from the stems and add to the honey-mustard mixture. 20 minutes before the end of the frying time, brush the roast all around with it. In the meantime peel, wash and slice the carrots. Cook the carrots and peas in salted water at medium heat for 6-8 minutes. Drain.
2
In the meantime heat butter in a pot, dust with flour and let it sweat on. Deglaze with stock, cream and lemon juice while stirring and bring to the boil. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add to the sauce and stir in. Let the roast rest for a while, cut into slices and arrange on a plate together with the vegetables and the sauce. Serve garnished with parsley and rosemary