Braised Pork Neck with Carrots

Ingredients

• 1.2 kg pork roast (neck, boneless)
• Salt
• freshly ground pepper
• 1 kg Carrots
• 2 large onions
• 0.5 bunch thyme
• 10 sage leaves
• 2 Garlic cloves
• 0.5 Organic lemon
• 2 tbsp olive oil
• 250 ml dry red wine (or vegetable broth)

Instructions

1. 1.

   Rub the pork with salt and pepper. Wash and peel the carrots, peel the onions. Cut both into coarse pieces.

2. 2.

   Wash the herbs and shake them dry. Roughly chop about half of the thyme leaves. Roughly chop a few sage leaves. Peel and finely mince the garlic. Rinse one half of the lemon hot, pat it dry and grate its zest finely. Squeeze out the juice.

3. 3.

   Heat oil in a roasting pan. Brown the pork neck all over, then remove it. Add carrots and onions to the pan fat and brown them, season with salt, add the herb mixture along with lemon zest and juice.

4. 4.

   Place the pork on top of the vegetables and roast uncovered in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 30 minutes. Pour in the wine, then braise the roast for another 90 to 105 minutes until it is nicely crisp brown on the outside and just cooked through inside. Baste with pan juices midway.

5. 5.

   Serve the pork neck garnished with the reserved thyme and sage.

6. 6.