Braised pork neck (bondiola) with potatoes
Pork neck browned, then braised in the oven with white wine, onions, mustard and honey until it falls apart, with potatoes cooked in the juices. It's just as often made with beer, and leftovers go into sandwiches.
- 3 h 10Time
- 37 minHands-on
- 4Portions
- 60 gprotein per portion
- 920kcal per portion
Ingredients for 4 portions
- 1.2 kgPork neck
- to tasteSalt
- to tasteBlack pepper
- 2 tbspRapeseed oil
- 3Yellow onions, thinly sliced
- 2 tbspMustard
- 2 tbspHoney
- 3 clovesGarlic, finely chopped
- 400 mlWhite wine
- 2Bay leaves
- 1 kgPotato, in wedges
Method
- Heat the oven to 170 °C. Season the pork and brown it on all sides in the oil in an ovenproof casserole, about 10 minutes. Lift it out.
- Soften the onions in the same casserole for 8 minutes.
- Mix the mustard, honey and garlic and brush it over the pork. Return it to the casserole on top of the onions, pour in the wine, add the bay leaves and cover.
- Braise in the oven, covered, for 1 hour 30 minutes.
- Meanwhile, peel the potatoes and cut them into wedges.
- Turn the oven up to 200 °C. Turn the pork, arrange the potatoes around it in the liquid and cook, uncovered, for 1 more hour, until the meat is very tender and the potatoes are soft and golden. Turn the potatoes halfway through.
- Leave the pork to rest for 10 minutes.
- Slice the pork thickly and serve with the potatoes, onions and cooking juices.
