On the stove, we start by heating a pot or a cauldron, ideal for preparing savory dishes. While the pot heats up, we cut the bacon into small cubes to ensure it browns evenly. We place it in the hot cauldron and let it brown on all sides, stirring occasionally to release its delicious fat. This fat will add a rich and deep flavor to our dish.
In the meantime, we take care of the pork neck. We wash it well under a stream of cold water, then carefully dry it using paper towels to remove the excess water. This will allow the meat to brown better. We cut it into suitable pieces, each having a similar size, so that they cook evenly. We put the pieces of meat in the pot, where we brown them on all sides, allowing them to develop a golden and appetizing crust.
Once the meat is browned, we begin to gradually add water, a little at a time, so as not to cool the pot. We cover it with a lid and let the meat simmer over moderate heat, making sure to add water each time it decreases, so as not to let the dish dry out. It is important to occasionally check the meat to ensure it is well cooked but not completely done.
When the meat is more than halfway cooked, it's time to add some portions of sausages, cut into slices or pieces, depending on personal preferences. We carefully stir and leave everything on the heat, continuing to add water as needed, to obtain a rich and tasty sauce. When all the ingredients are well cooked, we sprinkle salt and pepper to taste, but don't forget to add sweet paprika, which will give a special flavor and vibrant color to our dish.
Garlic, the secret ingredient of many traditional recipes, must be peeled and finely chopped. We add it to the cauldron and mix everything well, letting the dish simmer for another 2-3 minutes. In this time, the stew will brown in its own fat, developing delicious and irresistible aromas.
In the end, we serve the stew hot, alongside a generous portion of steaming polenta, which will perfectly complement the rich taste of the meat. Don't forget the crunchy pickles and fresh cheese, which will add a pleasant contrast to the dish. It is a meal that gathers the family around the table, and its taste will surely remain in everyone's memories. Enjoy your meal!
In the meantime, we take care of the pork neck. We wash it well under a stream of cold water, then carefully dry it using paper towels to remove the excess water. This will allow the meat to brown better. We cut it into suitable pieces, each having a similar size, so that they cook evenly. We put the pieces of meat in the pot, where we brown them on all sides, allowing them to develop a golden and appetizing crust.
Once the meat is browned, we begin to gradually add water, a little at a time, so as not to cool the pot. We cover it with a lid and let the meat simmer over moderate heat, making sure to add water each time it decreases, so as not to let the dish dry out. It is important to occasionally check the meat to ensure it is well cooked but not completely done.
When the meat is more than halfway cooked, it's time to add some portions of sausages, cut into slices or pieces, depending on personal preferences. We carefully stir and leave everything on the heat, continuing to add water as needed, to obtain a rich and tasty sauce. When all the ingredients are well cooked, we sprinkle salt and pepper to taste, but don't forget to add sweet paprika, which will give a special flavor and vibrant color to our dish.
Garlic, the secret ingredient of many traditional recipes, must be peeled and finely chopped. We add it to the cauldron and mix everything well, letting the dish simmer for another 2-3 minutes. In this time, the stew will brown in its own fat, developing delicious and irresistible aromas.
In the end, we serve the stew hot, alongside a generous portion of steaming polenta, which will perfectly complement the rich taste of the meat. Don't forget the crunchy pickles and fresh cheese, which will add a pleasant contrast to the dish. It is a meal that gathers the family around the table, and its taste will surely remain in everyone's memories. Enjoy your meal!
Ingredients
1 kg pork neck 1 piece of smoked bacon 1 slightly smoked homemade sausage 3 cloves of garlic salt pepper 1/2 teaspoon sweet paprika