Pork neck in a roasting pan

Ingredients for 10 servings:

• 3 kg pork neck with bone (pork neck)
• 1 cup mustard (Erfurter Born mustard)
• salt and pepper
• 4 garlic cloves
• 4 m.-sized onion(s)
• Oil (sunflower oil)

Instructions

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

ideal as a party dish for about 10 people

Quarter the onions and chop the garlic cloves into fairly small pieces. Score the pork neck from the top down to the bone into approximately 1 cm thick slices (but do not cut all the way through!) and season with salt and pepper inside and out. Pin the slices back together with roulade pins. Pour a little oil into a roasting pan and place the pork neck bone-side down. Spread the mustard on top and rub it well into the neck. Distribute the garlic and onions around the meat. Cover the roasting pan (!) and place it in a preheated oven at 200°C (400°F) for about 2 hours. When the meat is cooked, remove it, remove the slices from the bone, and keep warm. Bring the meat juices to a boil with a little water and puree with the onions and garlic. Season with salt and pepper. Serve the meat with the sauce. Homemade potato salad goes best with this.