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Marinated pork neck

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Ingredients for 4 servings:

  • 3 garlic cloves, squeezed
  • 3 tbsp mustard, hot
  • 1 tbsp oil
  • 2 tbsp herbs of Provence (dried)
  • salt and pepper
  • 1 kg pork neck

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

Mix garlic, mustard, oil, herbs, salt, and pepper into a paste. Rub the meat with it and let it marinate for 24 hours. Place it in a roasting pan, add about 7 tablespoons of water, and cover in a cold oven. Cook for 100 minutes (or 1 hour and 40 minutes) at 250°C, adding a little water occasionally. Let it rest for 10 minutes in the turned-off oven, remove it, keep the meat warm, and make a gravy from the meat juices. Feel free to use the hot mustard; my two little ones love the crust too; they’re not usually mustard fans.

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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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