John Myers
Ingredients for 6 servings:
- 1 kg pork neck, boneless
- 2 tbsp mustard, hot
- 2 tbsp tomato paste
- 2 tbsp oil
- 1 kg salt
- n. B. Pfeffer
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 10 minutes
Low-temperature roasting from the oven
The neck roast shouldn’t be too lean: the better the meat is marbled, the more tender and juicy the roast will be. The fat will render completely during cooking. Mix the mustard, tomato paste, and oil well and brush the pork neck all over with it. Cover and marinate in the refrigerator for at least 12 hours. Preheat the oven to 160°C (top/bottom heat). Season the marinated pork neck with pepper and place it on a deep baking tray lined with aluminum foil (a drip tray). Sprinkle the salt around the roast. The roast itself does not need to be salted. Bake the roast on the middle rack at 160°C (320°F) for 30 minutes, then reduce the temperature to 90°C (194°F). A 1 kg roast will then need a good 100 minutes to cook through. Remove the roast from the oven and carve it. It goes well with colorful salads, a simple potato or pasta salad, and, in addition to the usual ketchup-based sauces, or homemade remoulade. We often have this roast for celebrations. If there are any leftovers, they’re delicious cold the next day.
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