Slow cooked pork neck with vegetables, served with bulgur

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the pork neck with salt and pepper.

Step 2

In a saucepan pour the oil.

Step 3

Put the flour in a separate pan and coat the pork neck, then give it a good pat. We put it in the pot and seal it on both sides for about a minute, to catch a pink crust.

Step 4

Remove the neck and put it in a roasting tray.

Step 5

We put the pre-cut vegetables in the pot from the neck, saute them until soft, add the red pepper, bay leaf, bahara, pre-baked tomatoes with skin / remove the skin before adding /. Add red wine and about 1,5 l vegetable stock. Pour the finished mixture into the baking dish with the pork neck, line with baking paper and bake at 200°C for about 2 h.

Step 6

Cook the bulgur separately for 15 - 20 min. Drain, add butter, salt, pepper, garlic and leave to make a creamy mixture.

Step 7

Serve by placing the bulgur underneath, the pork neck with the vegetables on top and finally sprinkle with grated orange zest, lemon zest and fresh celery leaves.