Salt roast in a Roman pot

Ingredients for 2 servings:

• 500 g pork neck with herb marinade
• 500 g salt
• 2 shallots
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

delicious pot roast

You can make the roast marinade with oil, salt, pepper, and herbs to taste and brush it onto the roast before roasting, or you can buy the pork neck already marinated from the butcher. I like to use a wild garlic marinade. Sprinkle 400-500g of salt in a Roman pot to create a layer of salt about 2cm thick. Heat a little oil and sear the roast with the two finely chopped shallots in a pan for about 1 minute on each side. Place the roast, without the shallots, on the salt and braise in the oven for 90 minutes at 150°C fan-assisted with the lid on. Then roast the roast for another 30 minutes at 200°C fan-assisted with the lid on and the top grill until the roast is nice and crispy. Bread dumplings are recommended with this. The roast juices and the shallots from the searing process can also be used to make a delicious gravy.