Pork neck with cider-apple-potato vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub all around with salt and pepper. Place in a roaster. Pour the hot lard over the meat and roast it in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. Turn the roast halfway through. Then pour on 1/8 litre of cider and stock and braise the roast covered for 1 1/2 hours.

2. 2

   Add the remaining cider and stock little by little. Pour the stock over the roast from time to time. Peel and wash the potatoes and cut them lengthwise into slices. Clean and wash spring onions and cut into three centimetre long pieces. Wash the thyme, put some stems aside for garnishing and pluck the leaves. Wash, quarter and core the apples. Cut quarters into wide slices and sprinkle with lemon juice. 30 minutes before the end of the cooking time, remove 3/8 litres of the stock from the roaster. Put potatoes, spring onions, thyme and apples into the roaster and continue to braise openly. Fill up the stock with water to 1/2 litre, bring to the boil. Bind with sauce thickener and season to taste. Garnish roast with apple slices if necessary.

3. 3

   Wash, quarter and core the apples. Cut quarters into wide slices and sprinkle with lemon juice. 30 minutes before the end of the cooking time, remove 3/8 litres of the stock from the roaster. Put potatoes, spring onions, thyme and apples into the roaster and continue to braise openly. Fill up the stock with water to 1/2 litre, bring to the boil. Bind with sauce thickener and season to taste. Garnish roast with apple slices if necessary. Serve sprinkled with remaining thyme. Serve with sauce

4. 4

   E 6,50 g/ F 7,36 g/ KH 72,84 g