Sour roast

Ingredients for 1 servings:

• 1 kg pork neck, boneless, maybe a little more
• 2 onions
• 3 slices ginger root
• 3 garlic cloves
• 10 juniper berries
• 10 black peppercorns
• 5 grains of allspice
• 2 tsp fennel seeds
• 1 tsp caraway seeds
• 1 liter of water
• 2 tbsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

marinated roast pork

Boil the water with the salt and then let it cool. Lightly toast the spices in a grease-free pan and let it cool. Rub the meat with the onions, garlic, ginger and spices, place it in a tightly sealed bowl or a vacuum-sealed bag, fill it with the salted water and then let it rest in the refrigerator for 3 weeks. Turn it over occasionally. Remove the meat and rinse it with cold water. Place it in a roasting pan or a covered pan and roast for about 1 1/2 hours at 200°C, just like a roast pork with plenty of gravy. Be careful, the meat is usually so soft that you can take it out beforehand. We serve it with pretzel dumplings or small potatoes.