Cured pork neck in caraway bread dough

Ingredients for 6 servings:

• 500 g wheat flour type 550 or type 1050
• ½ tbsp salt
• 2 tbsp caraway seeds
• 1 tbsp sugar
• 200 ml milk
• 200 ml water, lukewarm
• 25 g yeast
• 40 g butter
• 1 ½ kg pork neck, cured
• 1 egg(s)
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 25 minutes

tastes good hot and cold

First things first: For the cured pork neck, you need to give the butcher a few days to cure it, so order well in advance. Mix the dry dough ingredients – flour, salt, caraway seeds, and sugar – thoroughly. Warm the milk with lukewarm water and dissolve the yeast in it. Gradually add them to the flour mixture and knead into a fairly sticky dough. Melt the butter and knead in. Let the dough rise in a warm place for one hour. Then knead the dough thoroughly and roll it out on a floured surface to about 1 cm thick. Dry the cured pork neck thoroughly and place it on the piece of dough. Fold the dough over the meat, brush the ends with beaten egg, and press firmly together. Place seam-down on a baking sheet lined with baking paper and let the dough rise for another 40 minutes. To allow any steam to escape from the inside, pierce the dough several times with a fork. Bake in a preheated oven at 200°C (top/bottom heat) for 15 minutes. Reduce the temperature to 160°C (320°F) and cook the roast for another hour. To serve, cut off a pastry lid and slice the pork neck underneath. Either place everything back under the pastry lid and serve it on the table, or arrange the meat slices on plates with the broken pieces of pastry on the side. We served a salad of white beans and potatoes.