Aromatic Braised Pork with Vegetables
Main Dishes • German
Description
At the stage of adding hot water, you can optionally add rosemary, thyme, a cinnamon stick, bay leaf, and/or prunes. Mashed celery root or potatoes make an ideal side dish, although if you add more vegetables to the meat, you can do without a side.
Ingredients
- Onion 1 head
- Pork Neck 0 lbs
- Grated Ginger Root 0 oz
- Carrot 2 pieces
- Red Grape Juice 5 fl oz
- Soy Sauce 2 tablespoons
- Brown Sugar 0 oz
- Ground Black Pepper to taste
- Salt to taste
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Cut the meat into large cubes about 3 cm and quickly fry in a hot skillet with a small amount of olive oil until golden brown on all sides. Meanwhile, finely chop the onion, a bit of fresh ginger root, and coarsely chop the carrot.
Step 2
Add the vegetables, as well as pepper and sugar to the meat, and fry for a few minutes until the onion becomes translucent, then pour the wine into the skillet, let it evaporate, and add the soy sauce. Simmer for a couple of minutes.
Step 3
Transfer the contents of the skillet to a thick-walled pot, deep sauté pan, or Dutch oven. It is important to pack the meat very tightly in one or two layers, depending on the diameter of the container. Add hot water to the level of the meat and place the container in an oven preheated to 285°F for 2 hours. A good result can also be achieved on the stove. In any case, the dish should be covered with a lid so that the gap is minimal, and the liquid should not boil, but be 'just alive'.
Step 4
After 2 hours, add salt, pepper if necessary, and simmer for another 20 minutes.
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