Salt roast with coleslaw

Ingredients for 4 servings:

• 2 kg pork neck, boned
• ½ kg salt
• 6 tbsp mustard (Dijon)
• 4 cloves garlic
• 3 kg white cabbage
• ½ bottle of mineral water
• ½ bottle of vinegar (herbal vinegar)
• 1 cup(s) sugar
• 1 cup(s) oil
• 1 tbsp salt
• ½ tsp pepper
• 1 onion(s), finely chopped
• 2 tsp caraway seeds (to taste)
• 1 red bell pepper(s), cut into thin strips

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Coleslaw: Finely grate the cabbage. Make a marinade with the other ingredients. Let the cabbage marinate overnight. Preheat the oven to 200°C. Finely chop the garlic. Line a baking tray with baking paper and sprinkle the salt on it. Brush the meat all over with the mustard and place it on the pile of salt. Now place it in the oven for about 1 hour, then sprinkle the garlic over the roast and roast for another hour. Serve the roast with the coleslaw. The dish also tastes good the next day, for example, thinly sliced ​​on a slice of bread.