Ingredients

The following ingredients have 4 Servings
  • 500 g/ 1.1 lbs pork neck
  • 1 tablespoon lard or 2 tablespoons vegetable oil
  • 1 large onion
  • 4 small coarsely-ground smoked sausages
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 240 ml/ 8.1 fl.oz/ 1 cup dry white wine
  • 4 eggs
  • 2-3 tablespoons vegetable oil
  • about 100 g/ 3.5 oz feta cheese (sheep's cheese is better)
  • some parsley
  • polenta and pickled vegetables to serve

Instruction

  • Chop the meat into rather small cubes. Pat them dry with some kitchen paper.
  • Melt the lard or heat the oil in a cast iron pan. Fry the meat cubes until nicely browned all over. Do this in two batches if your pan is not large enough, the pan should not be overcrowded.
  • Return all the meat cubes to the pan and add the finely chopped onion and about ½ teaspoon salt.
  • Add ¼ cup water, cover and cook gently for about 20 minutes or until the meat is quite tender. Add a splash of water or so if necessary, if you notice that the dish becomes too dry.
  • Start cooking the polenta.
  • Cut the sausages into slices, about 1 cm/ 0.4 inch thick. Chop the garlic finely.
  • Add the sausages, garlic, tomato paste and bay leaves to the pan.
  • Pour the white wine, cover again and continue cooking for 10 minutes or so until the meat is very tender and the sausages are cooked through.
  • Adjust the taste with salt and pepper.
  • In the meantime heat the vegetable oil and fry the eggs in a large pan.
  • Divide the stew between four serving dishes, give a fried egg on top of each dish and crumble some of the feta on top of each plate.
  • Sprinkle some parsley over the dish and serve hot with polenta and pickled vegetables.