Ingredient: garlic

Easy Pulled Pork – Braised Pork Neck With Onion Gravy

Braised Pork Neck with Onion Gravy

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 Easy Pulled Pork - Braised Pork Neck With Onion Gravy
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
Braised Pork Neck with Onion Gravy
Course Main Dish
Keyword gravy, pork, pulled pork, slow cooked
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
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Ingredients
Pork Neck
Sauce
Course Main Dish
Keyword gravy, pork, pulled pork, slow cooked
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
Change Units
Ingredients
Pork Neck
Sauce
Braised Pork Neck with Onion Gravy
Instructions
Pork Neck
  1. First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
  2. Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
  3. Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
  4. Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
    Braised Pork Neck in Pot
Sauce
  1. When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
    Frying Onions in Butter
  2. Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
  3. Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
    Deglazing Onions with Meat Stock
  4. Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
    Reducing Onion Gravy Sauce with Meat Stock
Recipe Notes

The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.

You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.

Pulled Pork Neck with Onion Gravy Close Up
Pulled Pork Neck with Onion Gravy Close Up
There is no Nutrition Label for this recipe yet.

 

Beef Goulash With Sausages

Beef Goulash With Sausages

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 Beef Goulash With Sausages
This beef goulash with sausages is super easy to prepare. It only needs to simmer for a while, but the waiting is definitely worth it. In addition, it is perfect for freezing in portions.
Beef Goulash With Sausages
Course Hotpot, Main Dish
Cuisine Hungarian
Keyword beef, bell peppers, mettwurst sausages, sausages, slow cooked
Prep Time 15 minutes
Cook Time 4 hours
Servings
big pot
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Ingredients
Seasonings
Course Hotpot, Main Dish
Cuisine Hungarian
Keyword beef, bell peppers, mettwurst sausages, sausages, slow cooked
Prep Time 15 minutes
Cook Time 4 hours
Servings
big pot
Change Units
Ingredients
Seasonings
Beef Goulash With Sausages
Instructions
  1. First, sear the beef in a big pot while cutting the sausages into slices
  2. Next, take out the beef, put it aside and fry the sausages in the same pot until they start to become crispy
  3. Now, take out the sausages, fry the onions and add the garlic to fry for 2-3 minutes, too
  4. When the onions and garlic become golden brown, add the peppers
  5. Sautée them for a minute, before adding all the fried meat again
  6. Add the remaining ingredients (canned tomatoes, tomato paste, butter, water) and all seasonings, too
  7. Finally, let it cook for 4-5 hours at low heat with the lid on while stiring occasionally.
Recipe Notes

Attention: To prevent the goulash from scorching, don't forget stiring it or adding some water from time to time.

The goulash is perfect when the peppers, tomatoes and onions all dissolved into one mixture and when the meat is soft.

It tastes best after 1-2 days in the fridge! In addition, I like to eat it with some cream cheese or zoodles.

There is no Nutrition Label for this recipe yet.

 

Cucumber Salad – With Cream Dressing

Cucumber Salad With Cream Dressing

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 Cucumber Salad - With Cream Dressing
This cucumber salad is super easily prepared. It tastes best if prepared at least one hour before eating and suits as a nice side dish or snack.
Cucumber Salad With Cream Dressing
Course Salad, Side Dish, Snack
Keyword cold meal, cream, cream cheese, cucumber, heavy cream, salad
Prep Time 10 minutes
Passive Time 45 minutes
Servings
Change Units
Ingredients
Seasonings
  • 2 teaspoons Salt
  • 1 teaspoon Dill
  • Pepper
  • 15 gram xylitol or other sweetener, equivalent to 15 gram sugar (optional)
Course Salad, Side Dish, Snack
Keyword cold meal, cream, cream cheese, cucumber, heavy cream, salad
Prep Time 10 minutes
Passive Time 45 minutes
Servings
Change Units
Ingredients
Seasonings
  • 2 teaspoons Salt
  • 1 teaspoon Dill
  • Pepper
  • 15 gram xylitol or other sweetener, equivalent to 15 gram sugar (optional)
Cucumber Salad With Cream Dressing
Instructions
  1. First, mix everything thoroughly in a bowl
  2. Then, cover the bowl with cling wrap and put it in the fridge for at least 45 minutes
  3. Finally, take a taste from the salad and add more seasonings if necessary
Recipe Notes

It is important to put the salad into the fridge for about 60 minutes to develop the aroma.

There is no Nutrition Label for this recipe yet.