Pork neck with apple chutney

Ingredients for 8 servings:

• 2 ½ kg roast pork, from the neck
• 4 tbsp mustard, medium hot
• Salt
• Pepper, freshly ground
• Chili pepper(s), dried
• 2 lemons
• 2 ½ kg apples, sour and aromatic
• 3 tbsp sugar
• Beet syrup, alternatively pear syrup or dark maple syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Does not require supervision, so it is ideal for visiting after a movie or concert

Wash and dry the pork neck, season generously with salt and pepper all over. Brush the roast thickly with mustard. Place in a large casserole dish or goose roasting pan (with a lid). Eighth the apples, peel them, and cut them into small wedges, then arrange them around the roast so that only a quarter is uncovered. Drizzle the apples with lemon juice. Place the lid on the roasting pan and place in an unheated oven. Turn on the oven and cook at 175°C for about 2.5 hours, or at 160°C for about 3-3.5 hours. Check the cooking time towards the end; it also depends on the meat. Caramelize any remaining apple slices in a large saucepan with a little sugar, then simmer over low heat until soft. Turn off the heat. When the roast is finished, remove the roast, place it on the casserole lid, cover with aluminum foil, and return it to the oven. Once the roast is cooked, just keep it warm. If it’s not cooked yet, roast it a little longer at 160°C. Add the apple pieces from the roasting tin to the precooked apples with a slotted spoon, discarding any overly dark pieces. Be sure to add the meat juices and simmer until thickened. Season to taste with salt, pepper, sugar, ground chili, the remaining lemon juice, and the beetroot syrup. Carve the roast and serve with the chutney. Serve with fresh farmhouse bread and butter. The apple chutney tastes delicious warm, thanks to the juices. The pork neck itself is also a delicacy when sliced ​​cold the next day.