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Brazilian cream roast

updated

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Ingredients for 6 servings:

  • 1 ½ kg pork neck (pork neck), boned
  • 1 can of mushrooms
  • 1 cup of sweet cream
  • 6 slices of cheese (Emmental)
  • Spice mix (Brazilian cream roast spice)
  • Sauce thickener
  • ⅛ liter of water

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

Rub the pork neck with the spice mixture. Let it sit in the refrigerator for 2 days. Brown it in a pan and place it in an ovenproof dish. Add the mushroom juice and 1/8 liter of water. Cook in the oven at 200°C for 1 1/2 to 2 hours. Remove the roast from the oven and pour the cream over it. Season the sauce with Brazil seasoning to taste and thicken with a sauce thickener. Add the mushrooms, arrange the cheese over the roast, and bake in the oven at 200°C for another 10 minutes. Serve with tagliatelle and lamb’s lettuce.

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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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