John Myers
Ingredients for 4 servings:
- 1 kg pork neck
- 16 slice(s) bacon (smoked belly bacon)
- 8 slices of cheese (Gouda)
- 4 stalk(s) leeks
- 1 bunch of soup vegetables
- lovage
- salt and pepper
- 100 g mustard, hot
- tarragon
- Caraway seeds
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Cut the neck into 10 slices, season the slices with salt, pepper, caraway, tarragon, and lovage. Trim and wash the leeks, slice them lengthwise, and then cut them into 10 cm long pieces. Place the cheese slices and bacon with the leek sliced between the neck slices. Tie the roast together with kitchen string. Heat the oven to 140 degrees Celsius. Trim the soup vegetables and dice them. Brown the roast in a roasting pan on the stovetop, remove them, lightly brown the vegetables, deglaze with broth, add the roast, return to the oven, and cook at 140 degrees Celsius for about 90 minutes. Remove the roast, strain the vegetables, bring to a boil with the meat juices, and thicken with butter – this makes a hearty sauce. Serve with any kind of dumplings (I use Bohemian dumplings) and a caraway-flavored coleslaw. Enjoy!
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