Pepper the pork neck lightly and fry in the pan. Then take it out of the pan and sprinkle with the herbs. Soak the hay for a good 10 minutes. Line the baking sheet well with the hay. Now place the roast on the tray and pour the rest of the hay over it.
Beat the egg white into egg whites, stir in the salt and then spread the mixture evenly over the roast (3 - 4 cm thick). Cook at 210 ° C (top / bottom heat, hot air: 190 ° C) for approx. 90 minutes.
Take the tray out of the oven and let the roast rest for 5 - 10 minutes. Now remove the hay with the salt crust and then cut open the roast.
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