Pork neck with herb bonnet

Name: Pork neck with herb bonnet
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1-1.2 kg Pork neck (with bone); 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 1-2 TEASPOONS clear broth (instant); 1 collar Parsley; 1/2 TEASPOON dried thyme and oregano; 1 kg Leeks (leek); 20 g butter/margarine; 20 g Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1-1.2 kg Pork neck (with bone)
2 TABLESPOONS clarified butter
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
1-2 TEASPOONS clear broth (instant)
1 collar Parsley
1/2 TEASPOON dried thyme and oregano
1 kg Leeks (leek)
20 g butter/margarine
20 g Flour

Directions

1
Wash the meat and pat dry. Heat clarified butter in a roaster. Brown the roast all around. Season with salt, pepper and paprika. Pour on 1/2 l hot water. Bring to the boil and add stock. Stew covered roast for about 1 1/4 hours. Gradually add 1/8-1/4 l water
2
Wash and chop the parsley. Mix with thyme and oregano. Clean the leek, wash and cut into rings
3
Remove the meat and spread the herbs on top. Pour the leek into the roaster. Put the roast on top and fry everything for another 20-30 minutes
4
Remove the roast from the roaster. Keep meat warm. Knead fat and flour. Stir into the leek vegetables. Let simmer for about 5 minutes, season with salt and pepper. Cut meat from the bone. Arrange everything. Serve with boiled potatoes