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Nakkefilet i cremet flødesauce - Opskrift på braiseret nakkefilet
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Braised Pork Neck in Creamy Sauce

Recipe for white wine-braised pork neck with a creamy sauce, mushrooms, shallots and leeks.
Course Main course
Cuisine Danish
Total Time 5 hours
Servings 6 people

Ingredients

  • 1 pork neck (collar) joint, approx. 1.4 kg
  • 250 g bacon, cut into large cubes
  • 200 g shallots, peeled
  • 300 g chestnut mushrooms, cleaned
  • 2 leeks, sliced into rings (save the green tops)
  • 3 cloves garlic, grated or crushed
  • 3 sprigs rosemary
  • 500 ml white wine
  • 400 ml beef stock (700 ml if simmering for longer)
  • 250 ml whipping cream (38% fat)
  • 2 tbsp plain flour
  • Salt and pepper
  • 50 g butter
  • Oil
  • A little cornflour (optional)

Instructions

  • Heat the butter and oil in a large casserole, season the pork neck with salt and pepper and brown it well on all sides. Lift the joint out and set it aside.
  • In the same pan, fry the bacon until lightly crisp and golden – then add the whole mushrooms and shallots and fry for a further 5 minutes. If your mushrooms are very large, halve them.
  • Add the leeks and garlic and fry for another 2 minutes – then sprinkle over the flour and stir well to combine.
  • Pour in the white wine, add the rosemary sprigs to the pan and boil for 5 minutes.
  • Return the joint to the pan, pour over the stock and leave it to simmer over a low heat for at least 2 hours. Turn it once along the way – the liquid should only come about halfway up the joint.
    After 2 hours the meat is juicy and tender, but still has some "bite". If you want it braised until the meat falls apart more readily, give it a good 4 hours – and you may need to add more stock along the way.
  • Lift the joint out and set it aside – and remove the rosemary sprigs too.
  • Pour the cream into the sauce and bring it to a brisk boil until it thickens – about 5 minutes. Stir regularly.
  • Slice the reserved leek tops into fine rings and add them to the sauce – heat through for 4-5 minutes, until just tender.
  • Season the sauce with salt and pepper, and add a little cornflour if you would like it thicker.
  • Carve the meat and serve it with the sauce – and boiled potatoes, rice or mash.