John Myers
Ingredients for 10 servings:
- 3 kg pork neck (roast pork neck)
- 750 g mushrooms
- 2 tbsp oil
- 450 g Camembert(s)
- 500 g cream cheese spread
- 400 g whipped cream
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours 40 minutes; Total time approx. 15 hours 55 minutes
Wash the meat, pat dry, and season with salt and pepper. Place it on a roasting pan and roast in a preheated oven at 175 degrees Celsius (convection oven) for 2.5-3 hours. Remove from the oven and let it rest for 30 minutes. Heat the fat. Fry the mushrooms. Season with salt and pepper. Thinly slice the Camembert rind. Bring 1/4 liter of water to a boil. Add the Camembert rind and the cream cheese and stir until melted. Pour in the cream and mix. Bring back to a boil. Season with salt and pepper. Remove from the heat. Slice the roast and arrange it in a fan shape in a large, shallow roasting pan. Arrange the mushrooms and the thinly sliced Camembert on top and baste everything evenly with the cheese sauce. Cover and let it rest overnight. The next day, bake the roast at 175 degrees Celsius (convection oven) for about 40 minutes. Serve with a green salad.
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