Name: Smoked pork neck with peppers and mashed potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 stock cube chicken; 100.00 ml wine dry white; 800.00 g pork smoked neck; 30.00 ml wholegrain mustard; 30.00 ml honey; 100.00 ml quince syrup; 15.00 ml cornflour

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Ingredients (7)

1.00	stock cube — chicken
100.00 ml	wine — dry white
800.00 g	pork — smoked neck

sauce: fresh cream

30.00 ml	wholegrain mustard
30.00 ml	honey
100.00 ml	quince — syrup
15.00 ml	cornflour

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Method:

1. Dissolve the stock cube in 100ml hot water, then add the wine.
Pour the mixture into a large roasting pan and place the meat in the liquid.
Roast in a preheated oven for one hour or until cooked through.
Remove the meat from the roasting pan, reserving the cooking juices.

2. Sauce Mix all the ingredients for the sauce, except the cornflour, in a large saucepan.
Add 100ml of the cooking juices from the roasting pan, and bring to the boil, then reduce the heat to simmer.

3. Make a paste with the cornflour and a little cold water.
Slowly add the cornflour paste to the sauce mixture, stirring continuously until the sauce starts to thicken.
Gently simmer for five minutes, then set aside.

4. Serve the meat on mashed potatoes and stir-fried peppers (recipes alongside) topped with the sauce.