John Myers
Ingredients for 4 servings:
- 1 kg roast pork (neck roast)
- 1 kg salt
- 1 jar mustard, medium hot, or Dijon mustard
- 1 egg white
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes
Preheat the oven to 200°C (fan oven). Pat the meat dry and spread a knife-thick layer of mustard all over. Mix the salt with the egg white. Line a baking tray with baking paper and spread a layer of the salt mixture on it (slightly larger than the meat). Place the meat on top and cover it completely with the remaining salt mixture. The salt should form a complete coating around the meat. Bake at 200°C for approximately 1-1.5 hours. When the salt coating is brown, the meat is cooked. Remove from the oven and carefully break open the salt crust. Take out the meat and carve it. Serve with homemade spaetzle and salad.
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