Cider pork

For 4 people
  • 2 large onions
  • 1–2 cloves of garlic
  • 5 slices Breakfast bacon
  • 1,2 kg Potatoes
  • 4 Pork neck steaks (approx. 180 g each)
  • salt and pepper
  • 2–3 EL Oil
  • nutmeg
  • 1/4 l Cider ( Cider)
225 minutes
light
1.
Peel the onions and cut into rings. Peel garlic and chop finely. Cut the bacon into small cubes. Peel, wash and slice the potatoes.
2.
Wash the meat and pat dry. Season with salt, pepper and garlic. Heat oil in a large pan. Fry the meat vigorously on both sides.
3.
Mix the potatoes and onions. Season well with salt, pepper and nutmeg. Approx. Layer 2/3 of the potatoes in an ovenproof saucepan. Place the meat slices on top, overlapping. Cover with remaining potatoes and sprinkle with bacon.
4.
Pour the cider over it.
5.
Cover and bake in a preheated oven (electric stove: 150 ° C / fan: 125 ° C / gas: level 1) for about 3 hours. After about 2 hours, remove the lid and finish baking.
6.
Drink tip: cool cider (sparkling apple wine).
1 person approx.:
  • 670 kcal
  • 40 g protein
  • 35 g fat
  • 39 g carbohydrates

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