Roast pork Geneva style

Name: Roast pork Geneva style
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 4 Onions; 4–5 Cloves; 1,75 kg Leeks (leek); 2 kg Pork neck (boneless); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 2–3 Bay leaves; 3/4 l dry white wine; 1 TEASPOON Vegetable broth; 1 kg Potatoes; 4 tablespoons (50 g) Butter; 2 TABLESPOONS Lard; 1 (20 g) heaped tbsp. flour; 5-6 Stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

4 Onions
4–5 Cloves
1,75 kg Leeks (leek)
2 kg Pork neck (boneless)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
2–3 Bay leaves
3/4 l dry white wine
1 TEASPOON Vegetable broth
1 kg Potatoes
4 tablespoons (50 g) Butter
2 TABLESPOONS Lard
1 (20 g) heaped tbsp. flour
5-6 Stem(s) Parsley

Directions

1
Peel the onions. Lard 2 onions with cloves. Clean, wash and cut 1 stick of leek into rings. Wash the meat, dab dry, rub with salt and pepper. Heat the oil in a frying pan. Brown the meat thoroughly all around.
2
Fry the spiked onions, bay leaf and leek rings in hot frying fat. Add meat, wine, 1/4 l water and stock and bring to the boil. Cover and braise in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours.
3
Remove the lid and braise for about 1 hour.
4
Cut 2 onions into cubes. Clean the rest of the leek, wash it and cut it into pieces. Peel, wash and chop the potatoes. Heat 2 tbsp. butter and lard. Brown onions and leek in it.
5
Add the potatoes and fry. Season with salt and pepper. Deglaze with about 150 ml water, bring to the boil. Simmer covered for 15-20 minutes. Season with salt and pepper.
6
Knead 2 tablespoons of butter and flour. Wash the parsley, put some aside for garnishing, chop the rest. Lift out the meat. Pour stock through a sieve and bring to the boil. Stir in flour butter, bring to the boil and simmer for about 5 minutes.
7
Season the sauce with salt and pepper. Arrange everything. Sprinkle vegetables with parsley.