Mustard roast

Ingredients for 4 servings:

• 1 kg boneless pork neck
• Salt and pepper, black
• 3 tbsp mustard, medium hot
• 2 tsp, heaped chicken broth, instant
• 500 ml water
• 350 g crème fraîche with herbs
• 2 tbsp olive oil
• 300 g cheese, grated (mozzarella-Emmental mixture)
• 2 bell peppers, red and yellow
• possibly mushrooms, dried or fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

My aunt’s recipe

Sprinkle the meat generously with salt and pepper and then rub in the mustard. Let the seasoned meat marinate overnight in a tightly sealed plastic bag in the refrigerator. You can, of course, use the roast immediately, but it will taste better if the spices are allowed to soak into the meat overnight. Sear the meat in a small roasting pan on all sides in olive oil. As soon as it has a brown crust all over, deglaze with the water and immediately dissolve the instant stock in the water. Now dice the bell peppers and add them to the stock. If you have dried mushrooms, you can add them now as well. Braise the roast for one and a half hours over medium heat with the lid closed. If you have fresh mushrooms, you can cut them into suitable pieces and add them about 15 minutes before the end of the cooking time. Stir in the crème fraîche. Remove the meat and cut into portion-sized slices. Be sure to collect any cooking juices and add them to the sauce. If desired, thin the sauce with a little water and season carefully with instant stock or salt and pepper. Return the roast slices to the sauce in the roasting pan and distribute them evenly. Sprinkle the cheese over the meat and let the pan stand with the lid closed on the turned-off, still-hot stovetop for another 10 minutes until the cheese has melted. Serve the roast with spaetzle and leaf salad. A strong white wine goes well with it. Note: Depending on your taste, you can use any fresh or dried mushroom. My favorites are dried morels, fresh chanterelles, or fresh button mushrooms. Instead of melting the cheese in the roasting pan, you can also bake the whole thing in a casserole dish in a preheated oven.