Braised Pork Neck

Name: Braised Pork Neck
Ingredients: olive oil to taste; 3306 15/16 pounds pork neck approximately; 1/2 sausage sliced; 3 carrots large, cubed; 2 onions sliced thickly; 5 garlic cloves diced; 10 coriander sprigs, chopped; 1 bay leaf; salt to taste; 2 tablespoons tomato paste; 1 chili pepper small spoonful; 1 paprika small spoonful; 1/2 lemon juice; 7/8 cup red wine; water as needed

15 ingredients

7 steps

Ingredients

olive oil to taste
3306 15/16 pounds pork neck approximately
1/2 sausage sliced
3 carrots large, cubed
2 onions sliced thickly
5 garlic cloves diced
10 coriander sprigs, chopped
1 bay leaf
salt to taste
2 tablespoons tomato paste
1 chili pepper small spoonful
1 paprika small spoonful
1/2 lemon juice
7/8 cup red wine
water as needed

Directions

1

Heat a large pot with a generous drizzle of olive oil.
2

When the oil is hot, add the pork and let it cook for 3 minutes each on all sides of the meat until it is evenly seared.
3

Add the sausage, carrots, onions, garlic, coriander, and bay leaf.
4

Season the mix with salt and add the tomato paste, chili pepper, and paprika.
5

Mix in the wine and the lemon juice, then cover the pan and let it simmer over low heat for 1.5 to 2 hours, turning the meat over occasionally. If necessary, add water when the meat is turned over.
6

Once done, empty the meat and juices into a deep serving tray and cut it into thin slices. Place the meat and juices in the pot again and cook for another 15 minutes.
7

Serve immediately alongside potato chips and a salad.