Pork neck with baked house potatoes

Name: Pork neck with baked house potatoes
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 3 medium-sized onions; 3 medium-sized carrots; 750 g waxy potatoes; 3-4 (approx. 500 g) red-shelled apple; 2 TABLESPOONS Oil; 6 discs loosened pork neck (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS dried marjoram; 1/2 TEASPOON Instant vegetable stock; 7-10 Tbsp Marjoram

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

3 medium-sized onions
3 medium-sized carrots
750 g waxy potatoes
3-4 (approx. 500 g) red-shelled apple
2 TABLESPOONS Oil
6 discs loosened pork neck (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS dried marjoram
1/2 TEASPOON Instant vegetable stock
7-10 Tbsp Marjoram

Directions

1
Peel onions and cut them into thin slices. Peel, wash and cut carrots into pieces. Peel, wash and halve the potatoes. Wash apples, quarter them and possibly remove seeds. Wash the meat and dab dry.
2
Heat oil in a large frying pan. Fry the meat in it for 2-3 minutes on each side. Season with salt and pepper. Arrange vegetables, potatoes and apples around the meat. Season with salt, pepper and dried marjoram. Braise open in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Dissolve stock in approx. 1/2 litre of hot water. After a braising time of approx. 30 minutes, gradually pour on the stock. Cover after 1 hour if necessary.
3
Season with salt, pepper and dried marjoram. Braise open in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Dissolve stock in approx. 1/2 litre of hot water. After a braising time of approx. 30 minutes, gradually pour on the stock. Cover after 1 hour if necessary. Garnish with marjoram