My roast pork

Ingredients for 4 servings:

• 1 kg roast pork (pork neck), streaky
• 2 tbsp vegetable oil
• 3 tbsp mustard, medium hot
• e.g. salt and pepper
• 200 ml gravy
• 500 ml vegetable stock, alternatively white wine
• 2 large onions
• 1 bunch of soup vegetables
• 3 bay leaves
• 4 cloves, whole
• 4 grains allspice
• n. B. Sauce thickener, for dark sauce
• e.g. fat, for the roasting pan

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

pickled in mustard

Wash the pork neck and pat dry thoroughly. Season generously on all sides with salt and pepper. Mix the mustard with the oil and rub it into the roast, wrap it in foil, and marinate for a day. The next day, wash the vegetables, cut them into medium-sized cubes, and peel and roughly chop the onions. Preheat the oven to 170°C. Heat oil or fat in a roasting pan and sear the roast on all sides. Add the vegetables and seasonings halfway through and sear. Deglaze with the meat juices and vegetable stock or white wine. Cover and let stand for 2 hours at 170°C. After 2 hours, remove the roast and let it rest briefly on a board. Meanwhile, strain the sauce through a sieve and bring back to the boil, then thicken with a sauce thickener. We always serve it with Reiberknedl (potato dumplings, as Mom used to call them) and Blaukraut (red cabbage). The pork neck can be marbled; it will become buttery soft later, and you won’t notice any fat (except for the delicious flavor).