Marinated pork neck with carrots, courgettes and shallots

Name: Marinated pork neck with carrots, courgettes and shallots
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1.5 kg Roast pork neck (on bone); 1 Vegetable Onion; 3-4 Branches of rosemary; 1 Garlic bulb; 8-10 black peppercorns; 1-2 TABLESPOONS Olive oil; 4 TABLESPOONS Lemon juice; 1 l dry white wine (e.g. Pinot Gris); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 250 ml Vegetable broth (instant); 150 g Shallots; 400 g Courgette; 500 g frozen Parisian carrots; 1 TABLESPOON dried herbs of Provence; 7-10 Tbsp Lemon slices and marjoram

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1.5 kg Roast pork neck (on bone)
1 Vegetable Onion
3-4 Branches of rosemary
1 Garlic bulb
8-10 black peppercorns
1-2 TABLESPOONS Olive oil
4 TABLESPOONS Lemon juice
1 l dry white wine (e.g. Pinot Gris)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
250 ml Vegetable broth (instant)
150 g Shallots
400 g Courgette
500 g frozen Parisian carrots
1 TABLESPOON dried herbs of Provence
7-10 Tbsp Lemon slices and marjoram

Directions

1
Wash meat thoroughly and pat dry with kitchen paper. Peel the vegetable onion and cut into slices. Wash the rosemary and pat dry. Wash garlic and cut in half. Put the meat, garlic, pepper, rosemary, olive oil, lemon juice and wine in a large bowl, cover and leave in a cool place for about 5 hours.
2
Remove the meat from the marinade, season with salt and pepper and place on a fat pan with the garlic, rosemary and onion wedges. Pour the stock through a sieve and measure 3/4 litre. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 2 1/4 hours.
3
Gradually add the measured stock and broth. In the meantime peel the shallots and cut them in half. Clean, wash and slice the zucchini. Put carrots in boiling salted water and cook for about 10 minutes.
4
Pour onto a sieve and drain. Mix shallots, carrots, zucchini and herbs. Add to the fat pan 20-25 minutes before the end of cooking time. Arrange the roast and vegetables on a plate and serve garnished with lemon slices and marjoram as desired.