Recipe for slow-cooked pork neck with white wine cream sauce, bacon, leeks, and kale
Here you have a stew that tastes absolutely fantastic!
The most tender pork neck roast you can imagine, served in a white wine cream sauce with mushrooms, kale, and bacon.
The roast is browned and then slow-cooked in white wine and broth with ingredients like bacon, leeks, and mushrooms.
At the end, I’ve added kale and cream, and seasoned it with cream cheese and a few spices – it tastes so good!
We had Hasselback potatoes with garlic and parsley on the side, which was a hit. But the roast could also be served with pasta, rice, or maybe mashed potatoes – just whatever you prefer.
It’s easy to make such a dish, it doesn’t require much effort, mostly just time and patience. But it’s worth the wait! It’s amazing how much flavor and deliciousness can come out of such a stew. And it’s quite cozy to tend to it while the aroma spreads throughout the home.
A perfect dish for holidays or weekends.
Tip before you start:
- A roast of 1.5 kg is a starting point, but you can easily buy a smaller or larger pork neck – the preparation is the same.
- I used a large cast iron pot of 4.2 liters for the preparation. Cast iron pots are great for stews, but if you have a large, regular pot, you can certainly use that as well.
- Cream cheese and kale can be omitted. I think they add something wonderful to the flavor, but it’s not a must if you don’t have them on hand.
- White wine can be replaced with water, just spend a little extra time seasoning. You might add a bit of white wine vinegar to give it some acidity.
Enjoy!
Slow-cooked pork neck with white wine cream sauce, bacon, leeks, and kale
Ingredients
- 1600 gram Neck Fillet approximately
- Salt and Pepper
- Butter for frying
- 200 gram Bacon diced
- 2 pcs. Shallots roughly chopped
- 250 gram Mushroom white, sliced
- 3 cloves Garlic crushed
- 2 pcs. Leek sliced
- 16 gram Wheat Flour
- 500 gram White Wine
- 500 gram Water
- 2 pcs. Vegetable stock cube
- 2 sprigs Fresh rosemary
- 3 pcs. Bay Leaf
- 250 gram Cream
- 100 gram Cream Cheese plain or with mushrooms
- 100 gram Kale fresh and chopped
Instructions
- Season the pork neck with salt and pepper and brown well on all sides in a bit of butter in a large pot. Remove the roast from the pot.
- Fry the bacon in the pot until it is slightly crispy and golden. Add the onions, mushrooms, and garlic – sauté for 4-5 minutes.
- Add the leeks and sauté for 2 minutes.
- Stir in the flour well.
- Add white wine, water, bouillon cubes, and rosemary, let simmer for a few minutes.
- Return the roast to the pot and let everything simmer under lid for 2 hours.
- After 2 hours, turn the roast. Let simmer under lid for an additional 2 hours.
- After a total of 4 hours, remove the roast. Also, remove rosemary sprigs and bay leaves from the sauce.
- Add cream, cream cheese, and kale to the sauce. Bring to a boil until slightly thickened, thicken if necessary and season to taste.
- Arrange the sauce in a dish or leave in the pot and place the roast on top.
- Serve with potatoes or similar