John Myers
Contents
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Ingredients
- 2,3 kg Pork neck
- Salt pepper
- BBQ seasoning
- Mustard medium hot
- 0,25 l White wine
- 0,5 l Broth
- 1 bunch Soup greens fresh
- 1 Onion
Instructions
- Rub the meat with salt, pepper and the grill spice, then spread so much mustard on it that it can be coated with it everywhere.
- Clean and chop the soup greens and onions, then place everything in the drip pan of the oven. Pour in the wine and broth and place the meat on top.
- Set the oven to 160 ° C - convection - and cook the meat in it for 2.5 hours, pouring the stock over it from time to time. Possibly put some water or broth in the drip pan.
- Finally grill the roast for 10 - 15 minutes at 200 ° C so that it gets a nice crust.
- Let it rest for a few minutes before slicing so that the meat juice can spread and not all of it runs off when slicing.
- I served different salads with it.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 0.4gProtein: 17.5gFat: 1.8g
