Pork Neck with Apricot and Plum
The process of roasting in a roasting bag and steamer, as well as the marinade spices, make the pork neck retain its moisture and juiciness. Plums and apricots, added to the dish, provide a delicate sweetness and acidity, creating a balanced flavor.
Preparation: 8h
Medium
Preparation: 8h
Medium
Ingredients:
- 2 g allspice
- 1 g bay leaf
- 1 g marjoram
- 4 g hot paprika powder
- 3 g herb spices
- 4 g sweet paprika
- 1 g herbes de Provence
- 20 g garlic
- 12 g salt
- 1000 g Pork, spare rib
- 60 g Plums without stones, dried
- 30 g Oil, rapeseed
- 60 g Apricots, dried
- 1 g pepper balls
Method of cooking:
- Place a bowl on the mixing bowl lid without the measuring cup and weigh 60 grams of dried plums in it.
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