Pork neck with berries


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
150°C oven


  • 2 onions
  • 50 g ginger (fresh)
  • 60 g butter
  • 800 g pork neck
  • 200 ml white wine
  • 250 g frozen berries
  • 3 tablespoons tomato sauce (ketchup)
  • 200 ml brown veal stock
  • Salt

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.