A hearty stew of fall apart cubes of pork neck slowly braised in a red wine sauce with bacon, carrots, onions, and mushrooms. Take your time cooking it, until the meat is tender and the sauce rich and flavourful.
Cut 800 g of deboned pork neck into cubes and season with salt and freshly ground black pepper. Add bay leaves, garlic, and thyme to 750 ml red wine (we prefer pinot noir). Pour the red wine marinade over the pork neck in a glass dish. Cover and leave to marinate for 1 hour. Strain but reserve the liquid.
Pat the pork neck cubes dry and dust with seasoned flour. Heat oil and butter in a saucepan en fry finely chopped bacon and onion until the onion is soft. Add the dusted pork cubes and fry until golden brown. Remove from the saucepan. Add carrots, more onion, garlic, tomato paste, salt, pepper, the red wine marinade, and enough meat stock to cover the meat. Bring to the boil, cover, and simmer slowly over low heat until the meat is meltingly tender. Fry small, whole button mushrooms in a few tablespoons of butter until golden brown. Add to the bourguignon and simmer for another 10 minutes. Season to taste and serve on creamy mashed potatoes or polenta.
