Stuffed neck roast with soup green

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 kg Roast pork neck
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 30 g streaky smoked bacon
  • 3 discs Toast
  • 1/2 bunch Parsley
  • 1 Egg
  • 1-2 TABLESPOONS clarified butter
  • 300 g Potatoes
  • 300 g Carrots
  • 250 g Celery Tuber
  • 250 g Leeks (leek)
  • 1/2 TEASPOON black peppercorns
  • 2-3 Bay leaves
  • 1/4 l Vegetable broth (instant)
  • 7-10 Tbsp fresh herbs
  • 7-10 Tbsp wooden skewers
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash the meat, dab dry and cut a pocket into it. Season meat all around with salt and pepper. For the filling, finely dice the bacon and leave it crispy in a pan without fat.

  2. 2

    Cut the toast into cubes. Wash and chop the parsley. Mix prepared ingredients and egg. Season to taste with salt and pepper. Put the filling in the bag. Fix with wooden sticks and tie up with kitchen string.

  3. 3

    Heat the lard in a casserole dish. Brown the roast in it all around. Roast without lid in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime potatoes

  4. 4

    Clean and peel the carrots and celery. Clean and wash the leek. Cut vegetables into pieces. After about 30 minutes frying time add them to the casserole. Season with salt, peppercorns and laurel. After another 15 minutes, deglaze with broth.

  5. 5

    Turn vegetables at intervals. Serve garnished with fresh herbs.

Nutrition Facts

KCAL
720 kcal
CARBS
25 g
FATS
45 g
PROTEINS
53 g