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Description

This hearty dish from the Ore Mountains is a real treat! The pork neck is cooked until tender with root vegetables and spices, while onions are roasted in butter until golden yellow and refined with caraway seeds. Stale bread rolls soak up the aromatic broth and are topped with the meat. A hearty dish that tastes especially good on cool autumn days. Ideal for those who like it hearty and love traditional cuisine. It can be prepared well and is therefore perfect for a relaxed weekend.

Ingredients (16 ingredients)

Preparation (10 steps)

Prepare pork neck and vegetables

Cut 500 g pork neck, 2 carrots, 1 small celery and parsley root into coarse pieces. Have 1 bay leaf and a few peppercorns ready.

Cook meat

Thermomix® Setting

45 min/212°F/Speed 1 100

Put the pork neck, carrots, celery, parsley root, bay leaf and peppercorns into the mixing bowl. Cover with lightly salted water. Cook for 45 min./100°C/speed 1.

2700

Drain and collect meat broth

After cooking, drain the meat and vegetables with the simmering basket and collect the meat broth. Set aside meat and vegetables.

Prepare onions

Thermomix® Setting

5 sec/Speed 4

Peel and halve 750 g onions. Place the halved onions in the mixing bowl and chop for 5 sec./speed 4. Push down with the spatula.

Roast onions

Thermomix® Setting

15 min/248°F/Speed 1 120

Add 50 g butter to the onions in the mixing bowl and roast for 15 min./120°C/speed 1 until golden yellow.

900

Simmer onions

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 130 ml meat broth, 2 tbsp chopped caraway seeds, 1 tsp sugar, 1 splash of vinegar and some pepper to the onions in the mixing bowl and simmer for 10 min./100°C/speed 1.

600

Prepare bread rolls

Cut 5 stale bread rolls or buns into finger-thick slices.

Soak bread rolls in broth

Place the bread roll slices on the onions in the mixing bowl and pour over the remaining broth so that the bread rolls are almost covered.

Fry meat

Cut the cooked meat into slices and fry in a pan with some butter on both sides.

Arrange and gratinate

Place the fried meat slices on the bread rolls in the mixing bowl. Sprinkle with pepper, salt and caraway seeds. Place the mixing bowl in the preheated oven at 180°C top/bottom heat for approx. 10 minutes until everything is lightly gratinéed.