Duroc pork neck

Ingredients for 6 servings:

• 1 ½ kg Duroc pork neck, boneless
• little fat for frying
• 150 ml soy sauce, dark, naturally brewed
• 2 m.-sized orange(s), peeled and filleted
• 200 g onion(s), finely diced
• 20 g garlic, finely diced
• 30 g ginger, finely diced
• 30 g dried tomatoes, finely diced, alternatively tomato paste
• 30 g paprika paste, mild, alternatively paprika powder
• 30 g Dijon mustard
• 30 g honey
• 1 tsp, leveled chili flakes, dried, without seeds
• 1 tsp, heaped cinnamon powder
• n. B. Salt
• 100 g carrot(s), roughly diced
• 100 g celeriac, roughly diced
• 100 g shallot(s), roughly diced
• 100 ml port wine, red
• 250 ml vegetable broth or vegetable stock, unsalted
• 250 ml marinade
• n. B. Salt

Instructions

Working time approx. 35 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 days 2 hours 25 minutes

from the oven, marinated for 48 hours beforehand

Marinate the meat two days before preparing the roast. To do this, prepare all the ingredients as listed in the ingredients list and puree them with a hand blender until finely ground. Season to taste with salt. Rinse the meat, fill a plastic bag with the marinade, seal it airtight, and store in the refrigerator for 48 hours. On the day of preparation, remove the meat from the bag, rinse, pat dry, and sear all over in a little fat. Reserve 250 ml of the marinade and set it aside for a short time. Once the meat is browned, remove it from the roasting pan and keep it warm, covered. Sauté the chopped vegetables and shallots in the frying fat, stirring frequently, until they begin to brown. Deglaze with the wine, loosen the juices, and reduce the wine completely. Add the marinade and vegetable stock, stir to combine, and season with salt. Place the meat on the bed of vegetables and cover the roasting pan. Preheat the oven to 160°C (top/bottom heat) and place the roasting pan on the middle rack. Leave the roasting pan in the oven, without opening the door, for approximately 90-100 minutes. The meat should then be thoroughly cooked, browned, super juicy, and buttery soft. Remove the meat and keep warm, covered. Drain the fat from the sauce and strain it through a sieve until the desired consistency is reached. This can be served with dumplings, spaetzle, or any kind of potato.