2-3 Tbls olive oil
1 kg pork necks
1 medium onion, diced
3 celery stalks, diced
2-3 cloves garlic, minced
1 cup dry white wine
5-6 medium carrots ?, chopped
2 potatoes ?, chopped
3 sage leaves ?, finely chopped
6-8 cups chicken stock
1 Tbls butter
1 Tbls flour
1 Tbls cider vinegar
Salt and pepper
Chopped parsley, for garnish
Heat a deep oven pan and thinly cover the bottom with oil.
When the oil is near smoking, brown the pork for 5-6 minutes then remove.
Sauté onions, celery until soft, then add garlic and stir.
Deglaze pan with wine ? , add the meat back to the pan. Add carrots ? and
Stir in sage and chicken stock.
Reduce heat and simmer for 90 minutes to 2 hours, until meat is very
tender. Add additional stock if needed.
Remove bones from meat.