Roast pork neck with spring vegetables

Name: Roast pork neck with spring vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 6 Stem(s) Thyme; 1-2 Garlic cloves; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Olive oil; 1.2 kg flushed pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 600 g) Soup vegetables; 2 Onions; 2 Bay leaves; 500 ml Vegetable broth (instant); 500 g Kohlrabi; 300 g Carrots; 200 g Spring onions; 2-3 TABLESPOONS Tomato paste; 25 g + 1 pinch of sugar; 35 g Butter or margarine; 1 TABLESPOON Lemon juice; 7-10 Tbsp Lemon slices and thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1/2 bunch Parsley
6 Stem(s) Thyme
1-2 Garlic cloves
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Olive oil
1.2 kg flushed pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 600 g) Soup vegetables
2 Onions
2 Bay leaves
500 ml Vegetable broth (instant)
500 g Kohlrabi
300 g Carrots
200 g Spring onions
2-3 TABLESPOONS Tomato paste
25 g + 1 pinch of sugar
35 g Butter or margarine
1 TABLESPOON Lemon juice
7-10 Tbsp Lemon slices and thyme
7-10 Tbsp Aluminium foil

Directions

1
Wash the herbs, dab dry and chop finely. Peel garlic and chop finely. Wash lemon hot, rub dry and peel with a zest ripper. Mix oil, lemon peel and herbs. Wash the meat, dab dry and season with salt and pepper. Place the meat on a fat pan of the oven and spread half of the herb mixture (Gremolata) on top and press lightly. Roast the meat in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours.
2
In the meantime, clean, wash and cut soup vegetables into pieces. Peel and roughly dice onions. Distribute the vegetables and bay leaves around the meat after about 1 hour frying time. Deglaze with hot broth. Peel, wash and cut kohlrabi and carrots into pieces. Clean and wash spring onions and cut them into pieces. Cook the kohlrabi in boiling salted water for about 10 minutes. After 5 minutes add carrots. Drain. Take the roast out of the oven and add the rest of the herb mixture. Let roast rest wrapped in aluminium foil. Pass the roast stock and vegetables through a sieve into a pot. Stir in tomato paste, bring to the boil and let it boil down for about 2 minutes. Season with salt, pepper and 1 pinch of sugar.
3
Drain. Take the roast out of the oven and add the rest of the herb mixture. Let roast rest wrapped in aluminium foil. Pass the roast stock and vegetables through a sieve into a pot. Stir in tomato paste, bring to the boil and let it boil down for about 2 minutes. Season with salt, pepper and 1 pinch of sugar. Heat the fat in a pan and sauté the spring onions. Add carrots and kohlrabi and sprinkle with 25 g sugar. Let caramelize for about 5 minutes while turning. Season to taste with salt, pepper and lemon juice. Cut the roast into slices. Serve with sauce and vegetables. Serve garnished with lemon slices and thyme. Serve with boiled potatoes
4
Add carrots and kohlrabi and sprinkle with 25 g sugar. Let caramelize for about 5 minutes while turning. Season to taste with salt, pepper and lemon juice. Cut the roast into slices. Serve with sauce and vegetables. Serve garnished with lemon slices and thyme. Serve with boiled potatoes