Pork neck braised in cider - Tender autumn dish with apple & sage
Meow! When it gets cooler outside, there is nothing better for me as a little amateur chef than the scent of pork neck braised in cider in the kitchen. This autumnal comfort dish combines tender, juicy meat with the subtle acidity of fresh apples and the aromatic spice of sage. Everything is prepared relaxed in one pan – naturally without any pre-made products, because fresh simply tastes best. The combination of savory pork and fruity notes is a true classic that will delight you and your guests. Don't worry, even if the dish sounds gourmet, it is very easy to cook. Grab your apron and let's conjure up this wonderful autumnal taste experience in your pan together. It's made so quickly that we have time for a cozy nap right after!
Ingredients
Preparation
Cut the pork neck (200 g) into coarse cubes and season with salt (3 g) and pepper (1 g).
Heat the clarified butter (20 g) in a pan and sear the meat cubes on all sides.
Finely dice the onion (1), add to the meat and sauté until translucent.
Core the apple (1), cut into wedges and add to the pan together with the sage leaves (5).
Deglaze everything with cider (150 ml) and let it simmer gently covered on low heat for about 20 minutes until the meat is wonderfully tender.
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Nutrition Information
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