Pork neck with herb crust

Name: Pork neck with herb crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg released; 7-10 Tbsp Pork neck; 7-10 Tbsp salt, black pepper; 2 medium-sized onions; 2-3 TABLESPOONS Oil; 1/2 l clear broth (instant); 4-5 (approx. 500 g) Carrots; 1 g Stalk leek (leek); 250 g Mushrooms; 1/2 bunch Chives; 7-10 Tbsp and parsley; 1/2 Waistband / potty fresher; 7-10 Tbsp or 1-2 teaspoons of separate marjoram; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg released
7-10 Tbsp Pork neck
7-10 Tbsp salt, black pepper
2 medium-sized onions
2-3 TABLESPOONS Oil
1/2 l clear broth (instant)
4-5 (approx. 500 g) Carrots
1 g Stalk leek (leek)
250 g Mushrooms
1/2 bunch Chives
7-10 Tbsp and parsley
1/2 Waistband / potty fresher
7-10 Tbsp or 1-2 teaspoons of separate marjoram
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Herbs

Directions

1
Wash the meat, pat dry and season with salt and pepper. Place in a roaster. Peel onions, dice them coarsely and add them. Sprinkle everything with oil. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/2 hours. Pour on the stock little by little
2
Peel or clean, wash and chop the vegetables. Clean, wash and possibly halve the mushrooms. Mix everything, season and after about 45 minutes spread around the roast
3
Wash the herbs, shake dry and chop finely. About 15 minutes before the end of the roasting time, brush the roast with jam and sprinkle with the herbs. Season the braised vegetables and serve with the roast. Garnish with herbs if necessary. Roast potatoes go well with it