Herb pork neck with mushrooms, carrots and leek vegetables

Name: Herb pork neck with mushrooms, carrots and leek vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1-1.2 kg Pork neck (bones from the butcher and cut into pieces); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Onions; 3-4 Tbsp Oil; 1/2 l clear broth (instant); 375 g white mushrooms; 375 g Carrots; 375 g Leeks (leek); 1/3 collar Parsley; 1/3 pot of marjoram; 1/3 collar Chives; 30-40 g Apricot Jam; 7-10 Tbsp Herbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1-1.2 kg Pork neck (bones from the butcher and cut into pieces)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Onions
3-4 Tbsp Oil
1/2 l clear broth (instant)
375 g white mushrooms
375 g Carrots
375 g Leeks (leek)
1/3 collar Parsley
1/3 pot of marjoram
1/3 collar Chives
30-40 g Apricot Jam
7-10 Tbsp Herbs

Directions

1
Wash meat and bones and pat dry. Season the meat with salt and pepper and put it in a roasting pan together with the bones. Peel the onions, cut them roughly into pieces and add. Drizzle with oil and roast in the preheated oven (electric: 200 °C/ gas: level 3) without lid for about 2 hours. Gradually add stock and scoop the roast from time to time with the stock. Turn the bones and onions in the stock.
2
Clean the mushrooms and, depending on their size, leave them whole or cut in half. Clean and wash the carrots and leek. Cut carrots in half lengthwise and cut the halves diagonally into pieces. Cut the leek into rings. Wash the herbs and dab dry. Chop parsley and marjoram, cut chives into fine rolls. Remove bones from the roaster about 45 minutes before the end of the cooking time. Arrange carrots and leek around the roast. Add the mushrooms about 30 minutes before the end of the cooking time. Season vegetables with salt and pepper and turn them in the frying stock. 20 minutes before the end of the roasting time, brush the roast with jam and sprinkle with herbs. Lift the finished roast out of the roaster, cover and let it rest for about 10 minutes. Season the braised vegetables again with salt and pepper and place them on a deep plate with the braised stock.
3
Remove bones from the roaster about 45 minutes before the end of the cooking time. Arrange carrots and leek around the roast. Add the mushrooms about 30 minutes before the end of the cooking time. Season vegetables with salt and pepper and turn them in the frying stock. 20 minutes before the end of the roasting time, brush the roast with jam and sprinkle with herbs. Lift the finished roast out of the roaster, cover and let it rest for about 10 minutes. Season the braised vegetables again with salt and pepper and place them on a deep plate with the braised stock. Cut the roast into slices and arrange on top. Serve garnished with fresh herbs as desired