Braised Pork Neck

• olive oil to taste
• 3306 15/16 pounds pork neck approximately
• 1/2 sausage sliced
• 3 carrots large, cubed
• 2 onions sliced thickly
• 5 garlic cloves diced
• 10 coriander sprigs, chopped
• 1 bay leaf
• salt to taste
• 2 tablespoons tomato paste
• 1 chili pepper small spoonful
• 1 paprika small spoonful
• 1/2 lemon juice
• 7/8 cup red wine
• water as needed

1. Heat a large pot with a generous drizzle of olive oil.
2. When the oil is hot, add the pork and let it cook for 3 minutes each on all sides of the meat until it is evenly seared.
3. Add the sausage, carrots, onions, garlic, coriander, and bay leaf.
4. Season the mix with salt and add the tomato paste, chili pepper, and paprika.
5. Mix in the wine and the lemon juice, then cover the pan and let it simmer over low heat for 1.5 to 2 hours, turning the meat over occasionally. If necessary, add water when the meat is turned over.
6. Once done, empty the meat and juices into a deep serving tray and cut it into thin slices. Place the meat and juices in the pot again and cook for another 15 minutes.
7. Serve immediately alongside potato chips and a salad.

olive oil, pork, sausage, carrots, onions, garlic, coriander sprigs, bay leaf, salt, tomato paste, chili pepper, paprika, lemon juice, red wine, water

Taken from www.yummly.com/recipe/Braised-Pork-Neck-897498 (may not work)