Smoked neck neck with plum sauce and roasted potatoes

Last Updated on August 5, 2024

Smoked smoked neck of pork cooked in a pressure cooker, served sliced with plum sauce and roasted potatoes.

Ingredients:

1 kg of smoked whole neck pork water For the plum sauce: 2 heaping tablespoons of plum preserves 1 tablespoon of lard 1 handful of prunes 1 handful of shelled almonds 1 handful raisins 0.5L of demi glace or pure beef broth 100 ml plum stock 4-5 pcs onions 1 pc parsley root 1 pc carrot shaved gingerbread pepper salt other: baked potatoes

Procedure:

1. Place the meat in a pressure cooker on a steamer, cover with water, close the pot tightly, place on a heat source and cook for 15 minutes from the start of the boil, then remove the pot from the heat source and wait for the pressure in the pot to reduce
2. Remove the meat, slice it and serve it with the plum sauce along with the roasted potatoes.

Preparation of the plum sauce:
1. Add prunes, almonds, raisins and fry everything together, then pour the base for the sauce with plum brandy, set it on fire, let the alcohol burn off
3. Pour demi glace or broth over the flambéed base, let it cook on medium heat for 15 minutes
4. Thicken the sauce with grated gingerbread and dilute with broth if necessary
5. Finally, season the sauce with jam, salt and pepper.