A wonderful summer stew of meltingly tender, juicy pork neck, braised until it falls apart – served with a light cream sauce and plenty of summer vegetables.
Think of this summer stew as a loose take on a fricassee – the sauce is creamy yet light and full of flavour, and the whole dish simply tastes of Danish summer.
It is remarkably easy to make and ideal for guests, as it looks after itself most of the time.
Although it is called a summer stew, it works in every season. But many people steer clear of slow-cooked dishes over the summer, and that is a shame – because this one is pure summer on a plate.
Summer Stew – Braised Pork Neck with Summer Vegetables and Cream Sauce
A recipe for meltingly tender braised pork neck served with a light cream sauce and summer vegetables.
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Ingredients
Braised pork neck
- 1 pork neck (collar) joint, approx. 1.4 kg
- 40 g butter
- 2 tbsp plain flour
- 1 litre vegetable stock
- 150 ml white wine optional
- Mixed vegetables – a couple of carrots, spring onion tops, the woody ends of the asparagus and the like
- Salt and pepper
Sauce
- 800 ml braising stock from the pork
- 250 ml whipping cream (38% fat)
- Salt and pepper
- cornflour, if needed
Vegetables
- 800 g small potatoes
- 4 carrots
- 1 bunch fresh green asparagus
- 300 g frozen peas
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Method
Braised pork neck
- Melt the butter in a large pot, season the pork neck with salt and pepper and brown it well on all sides. Lift the meat out and set it aside.
- Add a couple of good handfuls of mixed vegetables cut into thick slices – they are there to flavour the stock. Parsley stalks, lovage stalks or similar are good here too.
- Sprinkle over the flour, then add the white wine and the stock.
- Return the meat to the pot, cover with a lid and let it simmer over a low heat for about 4 hours. Turn it once along the way – the liquid should only come about halfway up the joint.
- Lift the meat out and set it aside, covered with foil.
- Strain the stock through a fine-mesh sieve and pour it back into the pot.Let it boil for about 10 minutes so it reduces slightly.
- Add the cream and bring the sauce to a good rolling boil, stirring regularly.
- Season the sauce with salt and pepper, and add a little cornflour mixed with cold water if you would like it thicker.
Vegetables
- Peel the carrots, snap the green asparagus where the stalks break naturally and cut both into bite-sized pieces.
- Scrub the potatoes clean. I prefer to leave the skins on, and I am happy to eat them that way too. You can also peel them after cooking, or before – it is up to you.
- Put the potatoes in a pan with plenty of cold, well-salted water, adding peppercorns and lovage, parsley or similar if you like, bring to the boil and let them cook over a medium heat for about 5 minutes with the lid on.*If the carrots are thick, they should boil along with the potatoes – otherwise they just need to steep in the hot water afterwards.Cooking your potatoes this way gives you a lovely firm potato that does not fall apart. The time naturally depends on the size of the potatoes, so test them with a skewer once they have steeped for 10 minutes. If they are still very hard, simply turn the heat back on for a couple of minutes – you quickly learn to judge the cooking time once you have done it a few times. If they only need a little more, let them carry on steeping in the water with the lid on.
- Turn off the heat, add the carrots and let the potatoes and carrots finish cooking in the hot water, with the lid on, for about 15 minutes.
- Add the green asparagus for the last 3 minutes or so – it should keep plenty of bite.
- Meanwhile, pour boiling water over the peas with a little salt and leave them until they are thawed and warmed through.
Serving
- Serve the pork with the cooked vegetables and the sauce – how you present it is entirely up to you.You can return the meat to the pot, or put it in a serving dish, pour over the sauce and nestle the vegetables into it.Or you can serve the meat on a platter, with the vegetables and the sauce in separate bowls.
Nutrition
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Min svigersøns kommentar
“ Du laver dejlig mad, men denne er absolut det bedste du har lavet”
Hej Hanne
Eeeej er det rigtigt 🙂 Tusind tusind tak fordi du gover dig tid til at skrive det – det gør mig simpelthen så glad 🙂
Warm wishes, Dianna
Denne ret var superskøn, og smagte himmelsk.
Hej Joan
Det gør mig simpelthen så glad at høre – tusind tusind tak:)
Warm wishes, Dianna
Denne skal prøves men kan jeg nøjes med at give stegen et par timer som i din opskrift “nakkefilet i cremet flødesovs”?
Hej Charlotte
Ja det kan du godt, men kødet vil ikke være ligeså mørt som ved længere tilberedning, hvor det nærmest kan trækker fra hinanden, men mere til at skære i skiver:)
Warm wishes, Dianna
Hej Diana
Jeg skal lave denne til gæstemad og har købt en nakkefillet på 2.5 kg. Jeg er i tvivl om hvor meget længere den skal stege?
Hej Anne
Det lyder så lækkert:)
Tiden burde være ok, også til den størrelse, da det jo oftest er på den lange lede kødet er større og ikke i tykkelsen:)
Så 4 timer som udgangspunkt – den kan også stå længere ved helt svag varme:)
Warm wishes, Dianna
Amen sikke en fantastisk opskrift, det smagte så godt, nød det lige så meget som jeg gør,når fuglene starter deres sang kl 4.50 ⬛❤️
Hej Mette
Åhhh en vidunderlig beskrivende besked – tusind tusind tak for at bringe smilet frem 🙂
Warm wishes,
Dianna
Hej. Kan den simre i længere tid? Og hvad skal graderne så være?
Hej Lone
Jeg har ikke selv prøvet at lade den simre mere end 4 timer:)
Men hvis du lader den stå ved helt svag varme (1-2 på komfuret), så tænker jeg sagtens den kan stå længere:)
Gerne med låget på klem:)
Og hold naturligvis øje med at den ikke mangler væske undervejs:)
Warm wishes, Dianna
Mega lækker ret. Skøn smag i sovsen. Tak for en god opskrift 🙂
Hej Amalie
Tusind tak for din besked, hvor gør det mig glad at høre 🙂
Warm wishes, Dianna
Så lækker ret og mine unger elskede det.
Hej Louise
Ej hvor gør det mig bare glad at høre, – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Kan man lave stegen dagen før? Hvis man nu ikke har 4 timer den dag man får gæster
Hej Julie
Det kan du sagtens gøre 🙂 Når den så skal serveres kan du varme den langsomt op i saucen, – måske der skal tilsættes mere væde, men det kan du selv justere 🙂
Warm wishes, Dianna
Jeg har lige lavet denne ret som gæstemad med stor succes. Kartoflerne serverede jeg ved siden af , men kom så 2 bundter asparges i sovsen. Det var virkelig lækkert .
Hej Anne
Hvor er det dejligt at høre altså, – tusind tak fordi du skriver det 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Hvor ville det være dejligt at kunne udskrive opskrifterne. Trykker man på ” udskriv” sker ikke en s…
Hej Gert
Hvis du prøver at udskrive fra mobil (iPhone) kan du gøre følgende:
Tryk på udskriv, og derefter på den lille firkant i bunden med en pil der peger opad. Derfra kan du scrolle ned på udskrive, og gøre det den vej igennem.
Gør du det fra hjemmesiden kan du trykke på udskriv, og derefter “fil” i toppen af skærmen, og udskrive den vej igennem.
Jeg får nogen til at kigge på, hvorfor funktionen ikke virker korrekt 🙂
Dbh Dianna