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Salt roast

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Ingredients for 8 servings:

  • 2 kg pork neck, boned
  • Garlic, freshly pressed
  • Mustard
  • Herbs of Provence, or others to taste
  • 500 g salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

or mustard roast, easy to prepare, for guests and parties

Rub the boned pork neck thoroughly with freshly squeezed garlic the night before and spread with mustard. Sprinkle Provençal herbs or other herbs over the roast to allow it to marinate well. Add garlic, mustard, and herbs as desired. Line a baking sheet with a double layer of aluminum foil and spread the salt on top. Place the roast on the roast and place it in an oven preheated to 200°C for 1/2 hour. Cook for another 2.5 hours at 175°C. This goes wonderfully with red cabbage salad or coleslaw and baguette. It also tastes great cold the next day.

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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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