Marinated pork neck from the Roman pot

Ingredients for 4 servings:

• 2 kg pork neck
• 2 onions, sliced
• 2 cloves garlic, peeled and crushed
• 1 red bell pepper(s), cut into large pieces
• 2 carrots, peeled and roughly chopped
• 1 parsley root(s), peeled and roughly chopped
• 8 tbsp mustard, medium hot or grainy
• 3 tbsp oil
• 2 tbsp honey
• 2 tbsp broth, granulated
• 1 tsp salt
• ½ tsp pepper, freshly ground
• 1 tbsp Herbs de Provence or Gyro herbs or thyme and marjoram in equal parts
• 1 tsp oil
• 1 cup sweet cream or sour cream

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 35 minutes

little work, lots of taste

Mix together mustard, pepper, salt, 3 tablespoons of oil, and the herbs (the specified amount is the minimum; we like more and I use 2 tablespoons). Place the roast in a sufficiently large freezer bag and add the marinade. Seal the bag and spread the marinade from the outside so that the meat is completely covered. Then open the bag slightly, squeeze out as much air as possible, and reseal the bag. Marinate the meat in the refrigerator for one or two days. On roasting day, rinse the earthen pot thoroughly, then rub it with a teaspoon of oil and add half of the vegetables and the stock powder. Place the meat on top and scatter the remaining vegetables around it. Drizzle the honey over the outside edge of the meat. Cover the pot and place it in a cold oven. Cook for 3 to 4 hours, depending on the thickness of the meat, at 140°C. At this temperature, the roast will be buttery tender and develop a delicious crust. When the roast is done, remove it and place it on a plate in the turned-off oven. Strain the contents of the Roman pot and bring the sauce to a boil in a saucepan. Season generously with salt and pepper, then stir in the cream or sour cream. Carve the roast and serve with the sauce. Napkin dumplings or Knöpfle (small dumplings) are delicious, and can be prepared while the roast is cooking and then kept warm in the oven.