This braised pork neck is true comfort food: the meat turns completely tender and all but melts in the mouth.
The meat is browned well first to give the dish depth, then simmers in the oven with stock and vegetables, which keeps it juicy and full of flavour.
Just before serving, mushrooms, courgette and leek are fried separately to bring a little bite and freshness to the dish.
The cooking liquid from the meat is strained, and the sauce is thickened with cream and cornflour for a smooth, creamy consistency. Finally everything is brought together, and the dish can be served with mashed potatoes, rice or roasted vegetables – perfect for a warming, cosy dinner that is full of flavour and made with love.
Cooking on the hob
This braised pork neck can just as easily be cooked on the hob if you prefer. Follow the same method as for the oven, and let the meat simmer, covered, over a low heat for the same length of time. This ensures the meat becomes meltingly tender and full of flavour, while the vegetables and sauce reach just the right consistency.
Easy in the oven – but it works on the hob too
This braised pork neck is very easy to cook in the oven, where it can simmer gently under a lid while the flavours develop. But if you would rather cook it on the hob, that works just as well. Simply follow the same method and let the meat simmer, covered, over a low heat for the same cooking time. You will still end up with the same tender, flavourful dish that melts in the mouth.
Braised pork neck with vegetables – Oven-braised pork neck
Ingredients
Braised pork neck
- 1 pork neck (collar), about 1.4 kg
- 25 g butter
- 2 carrots, sliced
- 2 onions, cut into wedges
- 6 cloves garlic, peeled
- 2 leeks, green tops only
- 2 sprigs rosemary
- 5 sprigs thyme
- 1 handful parsley
- 2 tbsp plain flour
- 1 l chicken stock
- Oil
- Salt and freshly ground pepper
Sauce and vegetables
- 350 g chestnut mushrooms, quartered
- 2 courgettes, halved lengthways and sliced
- 2 leeks, sliced
- 200 ml cream whipping cream (38% fat) or cooking cream
- Cooking liquid from the meat
- Cornflour + a little water
- Salt and freshly ground pepper
To serve
- Mashed potatoes or rice
- Parsley, finely chopped
Method
- Cut the meat into 6 large pieces and season with salt and freshly ground pepper.
- Heat a splash of oil in a large ovenproof casserole and brown the meat well on all sides. Set the meat aside.
- Add the butter and let it melt, then fry the carrots, onions, garlic and leek tops for about 5 minutes, until they start to take on some colour.
- Sprinkle over the flour and stir to combine, then add the stock.
- Return the meat to the casserole along with the herbs, cover with the lid and place in an oven preheated to 130°C, conventional oven (top and bottom heat). Let the meat simmer for about 4 hours. 20 minutes before the meat is done, start on the vegetables.
Sauce and vegetables
- Heat a splash of oil in a frying pan and fry the mushrooms over a good high heat until well browned. Set them aside.
- In the same pan, fry the courgette and leeks until the leeks have softened and the courgette slices are lightly browned. Set them aside.
- Remove the meat from the casserole and lift out the vegetables with a slotted spoon, or strain the cooking liquid through a fine-mesh sieve.
- Add the cream and heat the sauce through, then adjust the consistency with cornflour mixed with a little water.
- Tip the mushrooms, leeks and courgette into the sauce and heat through briefly – if you like, keep back a few of the fried vegetables to put on top.Season to taste with salt and freshly ground pepper.
- Return the meat to the casserole and top with chopped parsley – and a few of the fried vegetables, if you kept some back.Serve with mashed potatoes, rice or similar.
Nutrition
Premium
Virkelig lækker ret – tak for mad!
Hej Simon
Ej hvor er det dejligt at høre altså – tusind tak 🙂
Warm wishes, Dianna
Smager virkelig godt, en klar anbefaling herfra
Hej Iben
Tusind tusind tak for de søde ord:)
Warm wishes, Dianna
Kødet bliver dejligt mørt men der er ikke så meget smag i retten, som opskriften giver udtryk for. Hvis der skal smag i retten skal der tilføjes yderligere krydderier og måske en god omgang bacon.
Hej Anne
Sikken en skam du synes den manglede smag, det synes jeg jo slet ikke den gør:)
Men jeg har flere forskellige på hjemmesiden, så måske en af de andre mere er dig:)
Warm wishes, Dianna
Har du prøvet at lave det i ovnen ? Jeg har ikke så stor støbejernsgryde
Hej Ulla
Det kan du sagtens gøre, der kan du følge denne fremgangsmåde:) https://gourministeriet.dk/braiseret-nakkefilet-med-groentsager-braiseret-nakkefilet-i-ovn/
Warm wishes, Dianna
Hej Helle,
Jeg tænker, at det er en god idé at skrive, hvor mange personer opskriften er beregnet til (eller er jeg blind?)
Prøver den i morgen 🙂
/Henrik
Hej Henrik
Det står faktisk i den “sorte boks”, de kan du også skalere op/ned alt efter hvor mange du skal lave til:)
Men opskriften her er til 6 personer 🙂
Warm wishes, Dianna
Er det en fejl at der står persille i øverste del? Jeg syntes det blev lidt mærkeligt og jeg kan ikke se det er med i din video
Hej Pernille
Nej den er god nok. Urterne og det hele skaljo sigtes fra til sidst, og da det blot skal tilsættes i buketter sigtes de nemt fra – men de giver masser af smag til saucen. Du kan også binde dem sammen med de andre urter hvis du ønsker.
Warm wishes, Dianna
Hej, kan man med fordel lave hele / dele af retten dagen før?
Bh
Bettina
Hejsa
Det kan den sagtens ja:)
Jeg ville vente med “fyldet” til den dag den skal serveres, så det stadig har lidt bid:)
Warm wishes, Dianna
Virkelig god opskrift!
Hejsa
Tusind tak, et er jeg så glad for at høre 🙂
Warm wishes, Dianna
Er opskriften fryse egnet?
Hej Hanne
Det kan du tro, den kan sagtens fryses 🙂
Warm wishes, Dianna
Der står porre både til opstart og til når sovsen skal laves. Er det kun det grønne der skal med til start?
Hej Helle
Ja i starten er det blot den grønne del der skal simre med i bouillonen – den del man alligevel kasser. De snittede porre er dem der skal i inden retten skal serveres 🙂
Warm wishes, Dianna
Hvor stor er din Staub pande – 24 el 28 cm?
Vil nemlig ønske mig den.
Ser frem til at prøve retten. Ser så lækkert ud
Hej Helle
Den er 28 cm – og den kan du godt ønske dig, den er super lækker 🙂
Warm wishes, Dianna
Hvor smager den helt igennem fantastisk. Skal prøve samme fremgangsmåde med en af dine andre opskrifter med øl eller hvidvin 🙂
Tusind tak for de søde ord, det er jeg simpelthen så glad for at høre 🙂
Warm wishes, Dianna
Er det nakkefilet av svin?
Hej Grethe
Ja det er nakkefilet af gris:)
Warm wishes, Dianna