Fragrant stewed pork with vegetables
4 servings
150 minutes
Fragrant slow-cooked pork with vegetables is a true embodiment of the German approach to meat preparation. Tender pieces of pork infused with the deep flavors of red wine, soy sauce, and caramelized vegetables become surprisingly soft due to slow cooking. The recipe is based on the tradition of long cooking that allows for the full palette of flavors to unfold. The light sweetness of brown sugar and the spiciness of ginger give this dish a special harmony. Such meat pairs perfectly with mashed potatoes or rye bread, and its rich aroma makes it worthy of being the centerpiece at a family dinner. Tenderness, juiciness, and richness in every bite are what truly make this pork special.
1
Cut the meat into large cubes about 3 cm and quickly fry in a hot pan 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.
- Pork neck: 1 kg
- Olive oil: 1 tablespoon
- Onion: 1 head
- Ginger root: 10 g
- Carrot: 2 pieces
2
Add vegetables, pepper, and sugar to the meat and fry for a few minutes until the onion is translucent, then pour in the wine, evaporate, and add soy sauce. Simmer for a couple of minutes.
- Onion: 1 head
- Carrot: 2 pieces
- Ground black pepper: to taste
- Brown sugar: 5 g
- Red wine: 100 ml
- Soy sauce: 2 tablespoons
3
Transfer the contents of the pan to a thick-walled pot, deep skillet, or cauldron. It is important to place 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 140 degrees for 2 hours. Good results 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 'slightly alive.'
4
After 2 hours, add salt, pepper if needed, and simmer for another 20 minutes.
- Salt: to taste
- Ground black pepper: to taste