Braised pork neck with white wine and mushrooms

Recipe for a slow-cooked casserole of braised pork neck, mixed mushrooms and white wine.

Course Main course

Cuisine Danish

Nøgleord Mushrooms, Pork neck, Slow cooking, Slow-cooked food

Total Time 4 30

Servings servings

Calories 477kcal

1 pork neck, approx. 1.4 kg, cut into 6 chunks also sold as pork collar or neck fillet
40 g butter
500 g mixed mushrooms, sliced
2 large shallots, sliced into rings
4 cloves garlic, sliced
1 tbsp Dijon mustard
2 tbsp plain flour
500 ml dry white wine
800 ml stock - chicken or vegetable
2 sprigs rosemary
4-5 sprigs thyme
1 handful parsley
250 ml cream
2 leeks, sliced into rings
Salt and freshly ground pepper
Oil
Cornflour + a little water

Heat a glug of oil in a large casserole dish and brown the meat well on all sides. Season with salt and freshly ground pepper.
Set the meat aside.
In the same pan, melt the butter and brown the mushrooms well before adding the shallots and garlic. Fry until the shallots are translucent, and season with freshly ground pepper.
Add the Dijon mustard, then stir the flour into the mushrooms and pour in the white wine. Let it reduce for 5 minutes.
Return the meat to the pan, pour in the stock, tie the herbs together into a bundle and add it, then let the meat simmer, covered, for about 3 1/2 hours.
Lift out the meat and set it aside on a plate - cover it with foil.
Remove the herb bundle too.
Boil the stock down over a fairly high heat for about 10-15 minutes, then turn down to a medium heat.
If a lot of fat has collected on top, you can skim it off with a spoon.
Add the leeks and the cream, and at the same time thicken the sauce with a little cornflour mixed with a little cold water.
Let the sauce simmer for 10-15 minutes, or until the leeks are just tender and the sauce has thickened.
Meanwhile, fry the chanterelles or other mushrooms in butter over a fairly high heat - they are to be scattered over the top before serving.
Season the sauce with salt and freshly ground pepper, return the meat to it - and serve with fresh herbs and the butter-fried chanterelles on top - and good mashed potatoes, boiled rice or similar.