Stewed Pork Neck Roast in Mustard Sauce

For the stewed pork neck roast, peel onion, cut in half and cut into wide strips. Finely chop parsley, finely slice garlic.

Season meat with salt, pepper and caraway seeds. Heat oil in a frying pan, quickly sear pot roast on both sides and keep warm in the oven at 170°C circulating air (can also roast a bit in the oven during this time).

In the roast residue, fry onion and garlic a little (not too dark), add chopped parsley and mustard, mix and boil with beef broth (substitute bouillon cubes) until smooth.

Replace pot roast, simmer for 1.5 hour. Whisk creme fraiche into sauce and continue to simmer until sauce has a plump consistency.

Separate bacon from pork rind, cut into thin strips and fry quickly in a pan. Arrange pot roast with sauce, sprinkle bacon strips on top.

Preparation Tip:

As a side dish to the stewed pork neck roast in mustard sauce, roast potatoes and fresh green salad go well with it.

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