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Braised Pork Neck with Vegetables


    800g Canadian pork neck, cut in large cubes
    1/2 bottle red wine
    500ml Freshstock veal stock , defrosted
    1 garlic
    1 onion
    2 carrots
    2 celeries
    1 tomato
    1 punnet button mushrooms
    Fresh thyme
    Fresh rosemary
    Fine salt and black peppercorns

Cooking Method

1. Place pork neck into a pot, submerge with red wine and bring to a boil .

2. Add veal stock and salt. Bring to a boil.

3. Add all washed and cut vegetables, herbs and spices.

4. Cover with lid and transfer to oven pre-heated to 150 °C to 160 °C for 3 hours.

5. Check if meat is tender.

6. Separate meat from the vegetables. Set meat aside and keep covered. Push the vegetables through a sieve.

7. Reduce the braising stock while skimming the fats.

8. Return meat to stock.

9. Serve the next day or even a few days after.


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