John Myers
Ingredients for 15 servings:
- 3 kg pork neck, boneless
- 10 cloves garlic
- 2 tbsp, ground black pepper
- 2 tbsp, sautéed caraway seeds
- 3 kg salt, without iodine
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes
Rub the meat with crushed garlic, pepper, and caraway seeds and marinate for two to three days (do not add salt to the meat) and refrigerate. Line a baking sheet with aluminum foil, add at least 2 cm of non-iodized salt, and place the meat (preferably large pieces) on top, tightly packed. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Roast the meat for 60 minutes at 220 degrees Celsius (425 degrees Fahrenheit), 90 minutes at 180 degrees Celsius (350 degrees Fahrenheit), and 90 minutes at 150 degrees Celsius (300 degrees Fahrenheit). Do not open the oven during cooking.
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