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Braised Pork Neck with Vegetables

Ingredients

800g Canadian pork neck, cut in large cubes  
1/2 bottle red wine  
500g frozen veal stock  
1 garlic  
1 onion  
2 carrots 
2 celeries  
1 tomato  
1 panet button mushrooms 
Bay-leaf 
Thyme 
Rosemary  
Fine salt and black peppercorn 

Cooking Method

1. Place the pork neck into a pot, cover with red wine and bring to boil  
2. Add veal stock and salt. Bring to boil.  
3. Add all washed and cut vegetables, herbs and spices.
4. Cover and place in a pre-heated oven at 150 °C to 160 °C for 3 hours. 
5. Open oven and check if the meat is well soften.
6. Separate the meat from the vegetables. Set meat aside and covered it. Pour the vegetables over a sieve.  
7. Reduce the braising stock while skimming the fats at the surface.  
8. Place back the cooked meat in the stock or sauce.  
9. Serve the next day or even a few days after.  

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Home Delivery

Next available slot for Home Delivery is Wed Mar 27. Please select your preferred delivery date from the calendar below. Make payment before 12 noon to secure the slot

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Self-Collection

Next available slot for Self-Collection is Wed Mar 27. Please select your preferred collection date from the calendar below. Make payment before 12 noon to secure the slot

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*Delivery dates are not guaranteed until payment is completed.

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