Directions
- 1Sear the pork neck in clarified butter until golden brown.
- 2Caramelize the red onion in a pan, then add garlic and sweet paprika.
- 3Transfer the caramelized onions to a pot. Season with salt, pepper, bay leaf, allspice, and vegetable broth concentrate.
- 4Add dry red wine to the pot and simmer the pork neck in the sauce until tender (approx 1-1.5 hours).
- 5Thicken the sauce with cornstarch.
- 6Steam the potatoes in a steamer basket for 25 minutes.
- 7Mash the potatoes until smooth, or pass them through a ricer.
- 8Divide the potatoes into 4 portions, add cornstarch to one portion, and mix well.
- 9Form the potato mixture into dumplings, and boil in salted water.
- 10Prepare the salad with young cabbage, carrots, salt, pepper, lemon juice (or vinegar), honey, mustard, and dill.
- 11Serve the pork neck in sauce with dumplings and salad.
Ingredients
- 600 g pork neck
- 1 unit red onion
- 2 cloves garlic
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp pepper
- 1 unit bay leaf
- 3 units allspice
- 1 tbsp vegetable broth concentrate
- 1 glass dry red wine
- 1000 g potatoes
- 1 tbsp cornstarch
- 1 head young cabbage
- 1 unit carrot
- 1 tbsp oil
- 1 handful dill
- 1 tbsp lemon juice
- 1 tsp mustard
Equipment
frying panpotcutting boardknifespoonspatulakettle
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