Neck Roast Peppered with Garlic
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.7 kg pork neck, with bone
- 5 clove (s) garlic
- salt
- pepper
- mustard
- 1 onion (s)
- red wine
- 1 cup cream
- oil
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and cut 4 pieces into small sticks. Pierce the meat with the knife and stick the garlic cloves into the meat. Then rub the roast with mustard and salt and pepper and place in the oven for 2 to 2.5 hours at 180 degrees in an oven-safe dish. When the cooking time is over, wrap the roast in aluminum foil and set it aside.
- Braise 1 clove of garlic and 1 diced onion in the roast with a little oil and add about 3 tablespoons of mustard. Then bring to the boil with 1 small glass of dry red wine and a mug of cream and season with salt and pepper.
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