Ingredients:

• 1 kg pork neck
• 2 tbsp Prymat seasoning for meat
  
• 3 cloves of garlic
• 2 onions
• 1 carrot
• 1 parsley
• 1 celery
• 200 ml beef broth
• 100 ml red wine
• 2 tbsp oil
• Salt and pepper to taste
  

Preparation:

1. Prepare the meat: Wash and dry the pork neck. Rub the meat with Prymat seasoning for meat, salt and pepper. Set aside for at least an hour to allow the meat to soak up the seasoning.
2. Prepare the vegetables: Dice the onions, carrots, parsley and celery. Chop the garlic.
3. Frying: Heat the oil in a large frying pan. Fry the pork neck on all sides until golden brown. Transfer the meat to an ovenproof dish.
4. Fry the vegetables: In the same pan, fry the onions, garlic, carrots, parsley and celery until soft.
5. Add the liquids: Add the beef stock and red wine to the vegetables. Bring to the boil, then pour the entire mixture into the pot with the pork neck.