neck roast with braised oyster mushrooms and peppers
DIFFICULTY
easy
easy
RATING
COOK TIME
135 mins
135 mins
TOTAL TIME
135 mins
135 mins
Ingredients
Servings:
4
- 1 kg Roast pork neck
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 375 g Oyster mushrooms
- 1 collar Spring onions
- 2 red peppers
- 1/8 l dry white wine
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Lovage and thyme
Directions
- 1
Wash the meat, dab dry and rub with paprika, salt and pepper. Place meat on the fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for 2 hours. In the meantime, clean, wash and halve the oyster mushrooms. Clean and wash spring onions and peppers and cut them into pieces. 45 minutes before the end of the frying time, deglaze the roast with wine and broth. 30 minutes before the end of the frying time add mushrooms and vegetables to the fat pan and braise until the end. Season vegetables with salt, pepper and paprika. Arrange roast and vegetables on a plate and serve garnished with lovage and thyme
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