1 flameproof casserole dish
1 chopping board
Peel and slice the onions. Peel and chop the ginger.
Melt the butter in a flameproof casserole dish. Brown the pork neck on all sides with the onions and ginger. Add the white wine, cover and cook in the oven for 1 hour 30 minutes.
Add the berries, tomato sauce and veal stock, season with salt and bake for another hour.
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