John Myers
Salty Roast (based on Idea By Mariposa)
The perfect salty roast (based on idea by mariposa) recipe with a picture and simple step-by-step instructions.
- 1,5 kg Boneless pork neck
- 750 g Coarse sea salt
- 2 tablespoon Mustard extra hot
- 2 teaspoon Szechuan pepper ground
- At Manuela (Mariposa) I saw a “salt roast” that laughed at me soooo that I just had to cook it. No sooner said than done and here is my version:
- I rinsed the large piece of meat under cold water and then patted it dry again, then spread it evenly with the mustard. I roughly crushed the Szechuan pepper in a mortar, then sprinkled it over the mustard and pressed it lightly so that it would stick.
- I preheated the oven to 200 degrees, lined an ovenproof dish with aluminum foil and sprinkled the sea salt on it. I then placed the roast in the middle of the bed of salt, leaned the salt around the meat a bit – and then cooked it in the oven at a slightly reduced heat (180 degrees) for about 100 to 120 minutes.
- Attention: the oven door should never be opened during this time! Manuela writes that this could dry out the meat.
- The result: a super tender, delicious and juicy roast that can be served wonderfully with a potato gratin or potato salad (hot or cold cut), because unfortunately the recipe does not provide a sauce! But the meat is particularly tender and juicy.
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