It was going to be bullfighters stew daube de taureau but I had a pork neck so I used that instead.I have played around with a traditional recipe from the Camargue in Southern France.Its pouring rain 3rd day in a row I am working out of town next week,if I get this done I can just reheat it when drive the 90 minutes back the 2 days .
So its 1 pork neck about 1.7 kg,cut into biggish chunks, a large onion,3 carrots,fresh thyme,2 bay leaves,sprig of rosemary, cinnamon stick,6 cloves,4 juniper berries, 4 cloves garlic,piece of prosciutto the bit of the end my deli sells cheap. 50g black olives,peel of 1 orange.A bottle of big bold red wine , fat glass chicken stock.
So its 1 pork neck about 1.7 kg,cut into biggish chunks, a large onion,3 carrots,fresh thyme,2 bay leaves,sprig of rosemary, cinnamon stick,6 cloves,4 juniper berries, 4 cloves garlic,piece of prosciutto the bit of the end my deli sells cheap. 50g black olives,peel of 1 orange.A bottle of big bold red wine , fat glass chicken stock.
