Roast pork neck

Ingredients for 4 servings:

• 1,000 g pork neck, boneless
• 4 garlic cloves
• 75 ml olive oil
• 2 tbsp rosemary
• 1 tbsp oregano, finely chopped
• 1 tsp fennel seeds
• ¼ liter meat broth
• 1 tbsp lemon juice
• salt and pepper

Instructions

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

with herbs

Peel the garlic and grind it with salt, pepper, and 3 tablespoons of oil until it forms a paste. Mix in the rosemary, oregano, fennel, and lemon juice and brush the meat all over. Grease a roasting pan with the remaining olive oil and cook the roast in the oven at 175°C for 2 hours. Turn it occasionally and brush it with herb paste and meat juices. Remove the roast from the oven and let it rest for a good 5 minutes. Boil the meat juices with the stock and strain into a saucepan, then reduce slightly. Season with salt and pepper to taste.