My father lovingly called it “the roast that brings all the robbers to the table.” When it was slowly braising in the oven, the aroma was so tempting that even the teenagers left their rooms. The rich sauce, the butter-tender meat, and the rustic vegetables make it the perfect Sunday dish.
Ingredients
1.2 kg pork neck
4 onions
2 bell peppers
2 cloves of garlic
1 tbsp mustard
1 tsp paprika powder
500 ml meat broth
Salt, pepper, oil
Preparation
see continuation on next page
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