Stewed Pork Neck With Green Beans
|Pork neck||1 Kilogram (Without Fat)|
|Vegetable broth/Water||3 Cup (48 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Green beans||1⁄2 Kilogram|
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.