Pork Neck with Vegetables

Ingredients

• 800 g carrots peas mix (frozen)
• 1 kg pork neck
• Salt
• pepper (ground)
• 50 g Emmental cheese (slices)
• a handful of sage
• 800 g small potatoes
• 2 tbsp plant oil
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Thaw the vegetables.

3. 3.

   Wash the meat, pat dry, season with salt and pepper, then sear all sides in a roasting pan. Roast in the hot oven for 60-70 minutes. During the last 10 minutes add cheese and some sage leaves on top.

4. 4.

   For the vegetables peel the potatoes and boil in salted water for about 25 minutes.

5. 5.

   Stir the thawed vegetables in hot butter, add the drained potatoes, season with salt. Arrange the meat over the vegetables, garnish with sage, and serve.