Pork Neck with Mustard – Tender Meat in Creamy Sauce with Bold Flavor

01Method

1. 1

   Gently pound the pork neck pieces with a fist without crushing them. Season both sides with salt and freshly ground pepper.

2. 2

   Heat the lard in a pot and brown the pork neck pieces in batches, allowing each piece to develop a good crust without cooling the pot bottom. Remove and set aside.

3. 3

   Add the bacon to the pot and cook briefly. Begin with the hardest vegetables: add the carrot and parsley root, let them color slightly, then add the onion and herbs. Season lightly with salt and continue browning. After a few minutes, add the celery and garlic, stir briefly, then deglaze with white wine.

4. 4

   Let the alcohol cook off completely, return the meat to the pot with its juices, pour in the stock, bring to a simmer, cover with a lid, and transfer to the oven at 160°C for about 75 minutes.

5. 5

   While the oven does its work, prepare the beurre manié. Test the meat with a fork—when it is tender, remove it from the pot.

6. 6

   Strain the sauce through a sieve, pressing lightly on the solids. If the sauce is too thin, reduce it briefly on the stovetop, then thicken with the beurre manié. Simmer for 15 minutes.

7. 7

   In the final minute or two, stir in the mustard thoroughly, then pour in the heavy cream and mix well. Finish by whisking in a tablespoon of cold butter.

8. 8

   Return the meat to the pot and warm through. Serve with mashed potatoes, croquettes, or egg noodles, and enjoy generously.