Pot-roasted pork neck

Sauté the onions, mushrooms and carrots in a little oil in a large saucepan until glossy. Remove from the pan and set aside.
Secure the pork neck firmly with string so that it retains its shape while cooking. Season with salt and black pepper to taste and fry in a little heated oil until brown. Reduce the heat and add a little of the stock. Add a few of the onions and carrots. Cover and simmer until the meat is done. Replenish the stock if the meat becomes too dry. Add the rest of the vegetables towards the end of cooking time and simmer until done and just tender.
Lift the meat from the saucepan and remove the string. Slice the meat and serve with the vegetables and pan juices, thickened with a little cornflour, if necessary. Serve with mashed potato, rice or a French loaf.
Serves 6.