Preparation

Put margarine in a pot and heat, roast meat gently.
Steam onions and garlic until glassy. Add cumin, salt and pepper.
Put half of the savoy onto the meat, add some spices.
Add potatoes and carrots, then put the rest of the savoy on top of it.
Again add some spices.
Add white wine, cover and steam for about 5 minutes.
Add water and stew for about 25 minutes under pressure.

Ingredients

  • 750 gr (1.65 pound) of meat from pork's neck, cut into pieces of about 3 cm (1.2 inches) in size
  • 1 tablespoon of margarine
  • 3 onions, cut in stripes
  • 1 garlic, hacked
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 1 savoy (medium size), cut in large pieces
  • 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches)
  • 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches)
  • spices
  • ½ glass of white wine
  • ½ cup of water