Lumberjack's Pork Neck
Lumberjack's Pork Neck
Ingredients:
1.5 kg pork neck
2 handfuls of dried mushrooms (I used porcini mushrooms)
1 medium bell pepper
1 medium onion
3 large cloves of garlic
1/2 cup oil for frying
1 tablespoon potato starch (to thicken the sauce)
salt and pepper to taste
1 tablespoon red paprika
1 teaspoon chili pepper
6 allspice berries
3-4 bay leaves
1 tablespoon tomato paste
1 liter of broth
0.5 liters of dried mushroom water
Preparation:
Wash and dry the pork.
Cut into 1.5 cm slices. Sprinkle each slice with salt and pepper on both sides.
Then fry the pork neck in a preheated pan on all sides. Remove the browned and seared pork neck slices from the pan. Add the chopped onion and garlic to the remaining fat. Chop the soaked mushrooms and add them to the pan. Reserve the mushroom water for the sauce. Chop the bell pepper and add them to the pan. Sauté everything together for about 5 minutes. Then add the pork neck and pour in the water from the dried mushrooms and the broth. Add bay leaves, allspice, salt, pepper, sweet paprika, and chili powder.
Cover and simmer until the pork neck is tender.
When the meat is perfectly tender, add the tomato paste. Cook until the flavors combine.
Then, mix the potato starch with a glass of water and add it to the sauce in batches.
Continue simmering over low heat until the sauce is perfectly thickened.
Finally, sprinkle with chives.
Serve with potatoes and your favorite salad.
We used pickled peppers.
ENJOY!!!
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