Black Forest Style Hay Roast

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	1 hr 30 mins
Total Time	2 hrs 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Season the pork neck with ground pepper. Sear in a large pan over medium-high heat for 2–3 minutes per side until browned, without cooking through. Remove from pan and sprinkle with chopped thyme and rosemary. Soak the hay in water for 10 minutes, then line a baking sheet with the soaked hay. Place the pork neck on the hay and cover completely with the remaining hay.
In a clean bowl, beat the egg whites until soft peaks form. Gently fold in the salt to create a thick mixture. Spread this mixture evenly over the pork neck and hay in a 3–4 cm thick layer. Bake at 210°C / 410°F (190°C / 374°F fan-assisted) for 90 minutes, until the internal temperature reaches 63°C / 145°F.
Remove from oven and let rest for 5–10 minutes. Crack open and remove the salt crust and hay. Slice and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.