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Six-hour roasting

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Ingredients for 4 servings:

  • 1 pork neck, whole, boneless
  • Salt
  • pepper
  • Mustard
  • Herbs of Provence

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

The evening before cooking, season the roast with salt and pepper, and spread evenly with mustard. Sprinkle Provençal herbs all over. Place in a roasting pan, cover with cling film, and refrigerate overnight. The next day, bake in a preheated oven at 150°C (300°F) for 6 hours. Then let it rest for 10 minutes and slice. This goes very well with potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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