Braised Pork with Carrots
Healthy, because
Even smarter
Pork neck is hearty and especially good thanks to the carrots! The root vegetable supplies plenty of beta-carotene, which is converted into vitamin A in the body, as is well known. But what many people don't know is that vitamin A not only strengthens our eyes, but also our immune system. The biologically active form retinoic acid regulates the genes involved in the immune response.
Pork neck, also neck or comb is marbled with fat and therefore particularly juicy and aromatic. If you want to save a few fat calories, you can also switch to the cutlet. The cutlet is also suitable for braising.
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted pork (boneless, such as streaky pork neck)
- salt
- freshly ground pepper
- 1 kilogram carrots
- 2 large onions
- 1 Tbsp thyme (chopped)
- 10 Sage (coarsely chopped)
- 2 garlic cloves
- ½ organic lemon (juice and zest)
- 2 Tbsps olive oil
- 250 milliliters dry Red wine
Preparation steps
Rub the meat with salt and pepper. Peel carrot and onions and cut both into large pieces.
Peel garlic and chop finely. Mix herbs, garlic, lemon zest and juice and season with pepper.
Heat the oil in a roasting pan. Sear the meat on all sides, then remove. Add carrots and onions pan and cook. Season with salt and stir in the herb mixture.
Place the meat on the vegetables and roast on the bottom rack of a preheated oven (180°C, approximately 350°F) for 30 minutes. Pour in the wine, and braise the roast another 1 1/2 to 1 3/4 hours until it is crispy brown outside and inside only just cooked through. Meanwhile occasionally baste with the meat juices.
Garnish with fresh thyme and sage branches and serve.
