Pork neck from the Roman pot

Ingredients for 6 servings:

• 1 ½ kg pork neck
• 2 tomatoes
• 1 onion(s)
• 1 carrot(s)
• 2 garlic cloves
• 1 stalk(s) leek
• 1 piece(s) celery
• Mustard
• Caraway seeds
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Soak the Roman pot in water (approx. 15 min.). Brush the pork neck all over with mustard and season with caraway seeds (ground or whole, to taste), pepper, and salt. Meanwhile, cut the vegetables into small pieces. Place the pork neck in the Roman pot and arrange the vegetables around it. Place the Roman pot in a cold oven and preheat the oven to 200 degrees Celsius. Depending on the size, this will take 2.5 to 3 hours. It’s better to use less heat but cook for longer, as this will make the meat even more tender. Strain any remaining liquid into a saucepan through a sieve, and season the sauce to taste (I add the chopped vegetables to the sauce; they taste great!). Let the roast rest for a short time before carving it.