Aromatic Pork Neck Braised in Herbs
Juicy pork neck braised with herbs and spices will fill your kitchen with a wonderful aroma and delight any lover of hearty Czech cooking. The preparation is simple and easy to follow. The meat is coated in flour and spices, browned until golden and then braised, which creates a delicate sauce. Serve it with boiled or mashed potatoes, dumplings, rice or pasta.
Prep: 20 min
Cook: 30 min
Servings: 5
Energy: 72 kcal per serving
Method
01.
Preparing the meat: Pat the slices of meat dry, score the edges and pound them.
02.
Coating the meat: Mix the flour with all the spices. Coat each slice of meat in the mixture and press lightly so that it sticks well.
03.
Frying the pork neck: Sear the meat in hot oil until golden brown, then pour in boiling water up to the level of the meat (do not submerge it) and braise covered for about 20 minutes, topping up with hot water from time to time.
04.
Finishing the sauce: Towards the end, let the liquid reduce to the desired amount. Add salt to taste. There is no need to thicken the sauce – the flour from the meat will do it.
05.
Serving: Serve with boiled potatoes, mashed potatoes, dumplings, rice or pasta.
