John Myers
Larded Salty Roast
The perfect larded salty roast recipe with a picture and simple step-by-step instructions.
- 3 kg Pork neck with bone
- 3 Branches Rosemary fresh
- 5 Garlic cloves
- 500 g Salt
- 1 tsp Dried thyme
- 1 tsp Ground pepper
- 1 tsp Dried rosemary
- 1 tsp Sugar
- Black pepper from the mill
- Peel the garlic and cut into sticks, strip the rosemary needles from the branches. Cut small slits in the meat with a thin knife and lard it with rosemary and garlic.
- For the salt bed, mix the salt, rosemary, thyme and ground pepper and place on a baking sheet lined with baking paper or aluminum foil. Place the meat on top and sprinkle with some of the salt, pepper and sugar.
- Cook in a preheated oven at top and bottom heat of 170 ° C for 2 hours.
- Then remove it from the salt bed and remove the bone very slightly. Cut into slices and serve.
- We had baked potatoes and red cabbage, as well as my fig and balsamic jam.
- The roast tastes just as good when cut cold on brown bread with mustard 😉
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