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Mixed,Vegetables.,Potatoes,,Carrots,And,Onions,In,A,Basket.,Cooking

Recipe Created By:

Steve

Name: Steve

At a glance:

Pairs with: Pinot Noir

Serves: 6

Prep: 20 mins

Cooking: 3hrs

Ingredients:

2kg of pork neck – ideally Iberico
2 large onions, cut into chunks
4 medium sized carrots, cut into chunks
6-8 large roasting potatoes, peeled and cut
Sea salt (for seasoning)
1tbsp paprika
A bunch of fresh mixed herbs
300ml chicken stock
A handful of garlic cloves, peeled
175ml light red wine (I would recommend La Fou Pinot Noir)

Method:

Bring the pork out of the fridge, to room temperature.

Preheat oven to 220°C.

Season the pork with the paprika, herbs and salt, all over.

In a large deep roasting tray, put the onions, carrots and potatoes.

Place the pork on top.

Put in the top of the oven, for 30mins (the outside will turn a golden brown).

Reduce the heat of the oven to 160°C and add your stock to the tray (it should come about halfway up) along with the garlic and red wine.

Cover with tin foil and put back in the oven for 2hrs30mins.

Take the tray out of the oven and wrap the pork tightly in foil, leaving it to rest.

Use the juices from the tray to make a delicious gravy.

Serve with some greens of your choice and enjoy!

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