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Stewed Pork Neck With Green Beans

mysecretsidewalk's picture
The pork neck is a well muscled and very flavorful cut of meat, with a lot more fat than the pork shoulder. I use pork neck in many wonderful preparations such as Bolognese, sweet and sour meatballs, grilling, soup or braising. Stewing is suitable for Pork Neck that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Pork neck meat and green beans are good combination in making stew pork as well as potatoes and cabbage (as my mothers recipe). You can serve this with rice or bread.
Ingredients
  Pork neck 1 Kilogram (Without Fat)
  Butter 2 Tablespoon
  Vegetable broth/Water 3 Cup (48 tbs)
  Dried basil 1⁄2 Teaspoon
  Green beans 1⁄2 Kilogram
  Ripe tomatoes 5
  Salt To Taste
  Pepper To Taste
Directions

Rub the pork neck meat with salt pepper. Melt 2 tbsp. butter in a medium heat large saucepan, add pork neck meat and brown on both side then add 2-3 cups vegetable broth or water, ½ teaspoon basil in the saucepan. Cover the saucepan and simmer it on very low heat until the meat is tender.
Wash the green beans properly and cut into bite sized pieces but if they are small, then leave them whole. Cook them in boiling water add a little salt, drain and set aside. When meat is tender put them on a carving board and slice. Return the meat in the saucepan layered with green beans and quartered tomatoes. Season with salt and pepper, sprinkle some dried basil over the top of the meat. Simmer for a few minutes and serve.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Feel: 
Juicy
Method: 
Stewed
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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