in Germany

Black Forest style hay roast

updated

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Ingredients for 4 servings:

  • 1 kg pork (pork neck)
  • Pepper from the mill
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 2 handfuls of hay, good (meadow hay, organic)
  • 250 g protein
  • 250 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Black Forest hay roast

Lightly pepper the pork neck and sear it in the pan. Then remove it from the pan and sprinkle with the herbs. Soak the hay in water for a good 10 minutes. Line the baking tray with the hay. Place the roast on the tray and add the remaining hay. Beat the egg whites until stiff, stir in the salt, and spread the mixture evenly over the roast (3-4 cm thick). Cook at 210°C (top/bottom heat, fan: 190°C) for about 90 minutes. Remove the tray from the oven and let the roast rest for 5-10 minutes. Remove the hay and the salt crust and then carve the roast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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