Pork Neck Ragout with Apples

Cut the pork neck into small cubes, season with salt and black pepper and fry until golden in 30 ml of heated oil. Once done, remove it and in the same pan heat another 30 ml of oil and add the finely chopped onion. Once it softens, add the apple, previously peeled and cut into small cubes. Wait for it to stew and pour in 50 ml of broth. When the apple takes on a golden color, return the meat to the pan, add the tomatoes with a little more broth, then add the thyme and the minced garlic. Leave the dish to simmer for about ten minutes. Rinse the rice and sauté it in 20 ml of heated oil until golden, then add ½ finely chopped onion, season with black pepper and pour in 450 ml of broth. Once cooked, season it with salt, black pepper and butter. Serve the pork ragout with a garnish of rice and sprinkle with fresh parsley.