Spicy pork ragout with soup vegetables and onion

Name: Spicy pork ragout with soup vegetables and onion
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g Pork neck; 4 medium-sized onions; 2 stem(s) Rosemary; 7-10 Tbsp crushed pepper; 1 collar Soup vegetables; 1/2 l dry white wine; 4 cl Grape marc (marc spirit); 1 TABLESPOON clarified butter; 7-10 Tbsp Iodized salt; 4 Juniper berries; 2 Bay leaves; 7-10 Tbsp black pepper; 7-10 Tbsp fresh herbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g Pork neck
4 medium-sized onions
2 stem(s) Rosemary
7-10 Tbsp crushed pepper
1 collar Soup vegetables
1/2 l dry white wine
4 cl Grape marc (marc spirit)
1 TABLESPOON clarified butter
7-10 Tbsp Iodized salt
4 Juniper berries
2 Bay leaves
7-10 Tbsp black pepper
7-10 Tbsp fresh herbs

Directions

1
Cut the meat into bite-sized pieces. Peel 2 onions and chop finely. Pluck rosemary needles from the stems. Mix the meat, diced onions, rosemary and pepper and leave to stand.
2
Clean, wash and roughly chop the soup vegetables. Cut the rest of the onions into slices. Pour wine and marc over the vegetables and leave to stand for a few hours. Fry the meat in hot lard, turning, and season with salt.
3
Place the vegetables in a pot with the marinade. Add 1/4 litre water and bring to the boil. Add the meat, juniper and bay leaf and cook everything covered for about 25 minutes. Season to taste and garnish.
4
Fresh crusty bread tastes good with it.