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pork-neck

Pork neck with celery


Ingredients


  • Pork neck of about 2kg
  • 35 cl dry white wine
  • One sliced white onion
  • Fresh rosemary
  • Celery
  • Zucchini
  • Olive oil
  • Salt and ground pepper
  • Homemade broth

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Procedure

Heat some olive oil in a thick-bottomed pot (I use cast iron).

Add the sliced onion. Season lightly with salt and sauté 5 minutes.

Add the meat and brown it 4-5 minutes on each side over high heat.

Put in the rosemary and wine, season with salt and pepper and turn 2, 3 times and after a few minutes cover.

Let cook over very low heat for 3 hours, turning the meat occasionally. You can add a little homemade broth.

Homemade broth

Put the ends of the zucchini, a few pieces of celery, onion and very little of the meat in a saucepan and cover with water.

Salt just slightly and let boil 10 minutes.

Add the vegetables the last half hour of cooking time.

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