Stewed pork neck
This is an interesting recipe. In this case the meat is very tender and juicy! You may serve it as a hot dish or use cold for sandwiches or starters.
- Pork neck – 2 kg;
- Carrot – 2 pc;
- Leek – 1 pc;
- Garlic – 1 clove;
- Thyme – 1 pc;
- White dry wine – 0.75 l;
- Salt, black ground pepper;
- Olive oil – 4 tbsp.
Soak neck in cold water for a night. Or just for 8 hours.
Prepare vegetables just before cooking. Peel and cut the carrot into cubes.
Do the same with white part of leek.
Wash carefully green stalks of the leek separately because there might be some ground between the leaves. Also cut into cubes.
Heat over olive oil in a deep thick-wall saucepan and put the leek and carrot inside. Parboil on average heat.
Press out the garlic with a flat side of knife and peel.
Put the garlic and thyme to the rest of vegetables. Parboil all together for 5-7 minutes until they get soft.
Take out the neck from the water and dry out with paper towel. Sprinkle with salt and peppr from all sides.
Pour white wine into the saucepan, heat over before baking, put the pork on top, cover and place into the oven pre-heated until 120 degrees for 2 hours.
When the meat is ready, take it out and slice. Take vegetables out. Mashed potato is excellent as a side dish.