Braise it with lots of vegetables and some wine and stock, you get a great pork roast with a very tasty sauce. The meat is still on the bone and braising that with the bones intensifies the flavour.
This is good to eat with a couple of people or to eat over a couple of days when you are alone.
Our butcher at the supermarket had the meat as an offer this week and I could not resist. Pork Roast is not something I cook often. So it felt like a special treat to me.
The spirelli pasta works great with it and soaks up a lot of tasty sauce.
recipe for 3:
850 pork neck on the bone
2 tbsp sunflower oil
2 tbsp flour
salt and pepper
3 tbsp hot Hungarian Goulash cream
1 carrot
1 piece of leek
1/3 celeriac
1 onion
4 cloves of garlic
2 bay leaves
3 tbsp Bourbon
1 cup red wine
2 cup chicken stock
2 cup water
1 tsp cornstarch
2 tsp water
Season the pork with a good rub of salt and sear it in the hot oil in the pan on all sides.
Add the Goulash paste, onion and garlic and sprinkle the flour on top. Stir well. Put in the Bourbon to deglaze the pot.
Add the other veggies and stir again. Add bay leaves.
Add wine, stock and water until the pork is nearly covered.
Bring to a boil, reduce the heat and cook for 1 hour with a lid on.
Mix starch and water and bind the sauce a bit.
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