Pork neck with vegetables

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Great dish, easy, very tasty, for our everyday days or for a Sunday meal. The meat is melted and its sauce can accompany all the side dishes. Here I suggest it with a fluffy velvety delicious buttery sweet potato puree.

Our materials

  • 1 -1.200 k pork neck cut into portions
  • 2 green peppers
  • 2 sliced carrots
  • 1 pack of mushrooms
  • 3 tablespoons chopped garlic
  • 2 dried onions, finely chopped
  • 1 glass of white wine
  • Olive oil
  • Salt Pepper
  • A little flour for breading

Directions

We have our meat cut into portions. Season with salt and pepper, flour well and sauté in a casserole dish on both sides. When we are done with the meat, take it out of the pot and continue in the same pot, throwing the onion. Saute lightly and continue with the garlic, carrot and mushrooms. Quench with wine, wait a few minutes for the alcohol to evaporate. Put our meat in the pot again, add the peppers, add salt and pepper and add liquids with broth and simmer for about an hour.

While our meat is simmering, we start making it puree us to accompany it.

When our meat is done, we serve it with the pictorial sauce that has been created and the vegetables.

-I put the peppers in the boil and not from the beginning in the sautéing so that they do not melt completely and disappear with cooking.

For the sweet potato puree

  • 1 kg of sweet potatoes
  • 100 g of cow butter
  • 200 g milk
  • Salt Pepper
  1. Wash our potatoes very well and boil them with the skin.
  2. We drill to see if they boiled well.
  3. We take them out and strain them. Peel them and cut them into pieces and put them in a bowl. Add the butter and milk slowly and mix them with a hand blender. Add salt-pepper and mix.

-We take care to remove all the fibers from our sweet potato when we cut it.

- I personally take the off-white sweet potatoes and an orange sweet potato and mix them. You can get half or half or only orange for a more intense color.

- I boil them with the skin because I do not want them to draw water in, to keep all their flavor.

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