Pork Neck with Vegetables

RECIPES/MEAT/Minced Pork

Pork Neck with Vegetables

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Recipe-Ingrediants

Embarking on a flavorful exploration into the world of aromas and exquisite gastronomy leads us to a dish that embraces our everyday moments. The pork neck, harmoniously combined with vegetables that become a delightful companion, creates a dish that envelops simplicity and gustatory pleasure.
The journey of the senses commences with the succulent pork neck, marinated and infused with the aromas of peppers and mushrooms, along with the freshness of the vegetables and a touch of white wine. The result is a dish that invites you to discover the culinary poetry of simplicity.
To complete this enchanting experience, combined with the sauce of our pork neck, is served with velvety buttery sweet potato mash, creating a paradise of delights on our plate. So, what are we waiting for? Let's head to the kitchen to start.

Ingredients:
• 1-1.200 kg pork neck, sliced into portions
• 2 green bell peppers
• 2 carrots, sliced
• 1 box mushrooms
• 3 cloves garlic, finely chopped
• 2 dry onions, finely chopped
• 1 wine glass of white wine
• Olive oil
• Salt and pepper
• A little flour for dredging

For the Sweet Potato Mash:
• 1 kg sweet potatoes
• 100 g unsalted butter
• 200 g milk
• Salt and pepper

Directions

Prepare the meat by seasoning it with salt and pepper, coating it well with flour, and sauteing it in a deep pan from both sides. Once the meat is done, remove it from the pan and continue in the same pan by adding the chopped onion. Saute lightly and proceed with the garlic, carrots, and mushrooms. Deglaze with wine and wait a few minutes for the alcohol to evaporate. Put the meat back into the pan, add the bell peppers, adjust seasoning, and add broth to ensure a slow simmer for about an hour.
While the meat is simmering, let's start making our sweet potato mash to accompany it.

For the Sweet Potato Mash:

Thoroughly wash and boil the sweet potatoes with the skin on. Pierce them with a fork to ensure they are well-cooked. Drain and peel the sweet potatoes, then cut them into pieces and place them in a bowl. Gradually add the butter and milk, and blend using an immersion blender. Season with salt and pepper and mix well.
When the meat is ready, serve it with the rich sauce that has developed and the vegetables. The bell peppers were added later in the cooking process to maintain their texture and flavor.
Notes:
• Be sure to remove all fibrous parts from the sweet potatoes when cutting them.
• You can use a mix of white and orange sweet potatoes for a more vibrant color.
• Boil the sweet potatoes with the skin on to prevent them from absorbing excess water and losing flavor.