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Neck pork roast as wildly

Cook time: 0 min.
Servings: 6

Ingredients for Neck pork roast as wildly

Red currant jelly
1Bay leaves
125gBacon, sliced
1500gNeck Fillet without rind 3 mm fat
2dlWhipped cream
2twigsThyme, fresh
4stemsParsley, fresh
6Juniper berries, whole
7dlRed wine. meat

Instructions for Neck pork roast as wildly

To prepare the Neck pork roast as wildly recipe, please follow these instructions:

Put the meat in a large bowl/pot together with onions in both, gullerødder into cubes, lauerbærblad, crushed juniper berries, thyme sprigs and parsley. Pour the red wine over and let stand in a cool place overnight. Flip it once in a while, so all the meat coming into contact with the marinade.

Take the meat out of the marinade and Pat it dry. SI marinade. Cut the bacon into cubes and grate them in a frying pan. Melt the margarine Golden and Brown the meat on all sides.

Season with salt and pepper and pour the marinade, herbs and 1 dl of cream by. Put the lid on and let the meat Cook tender in 2 ½-3 hours.

Take the meat up and add the rest of the cream. Smooth gravy easy and taste it with red currant jelly.

Served with potatoes, red currant jelly and possibly. waldorff salad.