Pork neck is browned, brushed with mild mustard, then braised with red wine, carrots, onions studded with cloves and bay, and roasting sauce. Finished by roasting at high heat, then gently at low temperature.
Browning first and then finishing at low oven temperature helps keep the roast juicy while building a flavorful pan sauce.
Stud the onion halves with cloves through the bay leaf so the spices are easy to remove before serving.
| # | Ingredient Text | Amount | Unit | Ingredient Name | Notes |
|---|---|---|---|---|---|
| 1 | 1.8 kg pork neck roast (from the neck) | 1.800 | kg | pork neck roast | |
| 2 | 700 ml red wine | 700.000 | ml | red wine | Original: 7 dl |
| 3 | 2 onions (about 50 g each) | 2.000 | piece | onion | Admin note: onions approx. 50 g each |
| 4 | 8 whole cloves | 8.000 | piece | cloves | |
| 5 | 400 g carrots | 400.000 | g | carrots | Admin normalization: 400 g (raw recipe: 4 carrots) |
| 6 | 4 bay leaves | 4.000 | piece | bay leaves | |
| 7 | 1 cube roast sauce (gravy cube) | 1.000 | cube | roast sauce cube | Original: 1 Würfel Bratensauce |
| 8 | 30 g 'z'Wunder' roast sauce mix | 30.000 | g | z'Wunder roast sauce | Product name as written |
| 9 | 50 g mild mustard | 50.000 | g | mild mustard | Admin normalization (raw recipe: 4 tbsp mild mustard) |
| 10 | 80 g tomato | 80.000 | g | tomato | Admin normalization (raw recipe: 1 tomato) |
| 11 | meat seasoning (to taste) | meat seasoning | Original: fleischgewürz | ||
| 12 | 50 ml macadamia oil | 50.000 | ml | macadamia oil |
