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1kg pork neck
1 bundle of thyme
half a bundle of sage
4 cloves of garlic
4 tbsp sea salt
2 tbsp whole black peppers
1 lemon
10 small onions
2 carrots
2 parsnips
1 can of crushed tomatoes
half a chilli
200g black beans
1 pack of cherry tomatoes
50g green beans
salt
a pinch of sugar
Remove some of the surface fat of the meat, but not all of it. Chop the herbs and crush the garlic cloves. Grind the herbs, garlic, salt and black peppers into a paste with a mortar and pestle. Add the lemon juice. Rub the paste onto the meat and let it season for at least 2 hours, or overnight.
Halve the onions, and cut the carrots and the parsnips into the size of the onion halves. Brown the meat and vegetables in a pot. Add water to cover the meat. Cover with a lid and cook at 150°C for 4–5 hours. The meat is cooked when you can easily tear a piece of it away with a fork.
Place the meat into another dish and allow the remaining liquid to reduce to half of the original amount. Add the crushed tomatoes, chopped chilli and cooked black beans. Add the green beans and halved cherry tomatoes last. Season the sauce with salt and a pinch of sugar.
Shred the meat and serve with the sauce.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
Viinikankatu 36, FI-33800 TAMPERE
tel. 03 2521 211
marketing@tammerbrands.fi
