Pork neck roast from the Roman pot

Ingredients for 4 servings:

• 1 kg pork neck, boneless
• Salt
• pepper
• 3 tsp spice mix, for roast pork
• 1 onion(s), diced
• 1 bunch soup greens, cleaned and chopped
• ⅛ liter meat broth
• 1 tsp cornstarch or locust bean gum, mixed with a little water
• Food seasoning

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Soak the clay pot in water for 10 minutes. Sear the meat all over, then rub it with all the spices. Place it in the clay pot, scatter the diced onions and vegetables around it, and pour over the meat broth. Place the covered pot in the oven and set the oven to 220°C (top/bottom heat). Roast for 2 hours. Remove the roast from the pot and let it rest. Strain the cooking liquid, thicken it with the cornstarch, and season to taste with seasoning. Carve the roast across the grain and warm the slices in the sauce. Serve with caraway sauce (see my profile), bread dumplings, and sauerkraut.