Pork Neck from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg pork neck
- 2 tomato (s)
- 1 onion (s)
- 1 carrot (s)
- 2 cloves garlic)
- 1 leek
- 1 piece (s) celery
- mustard
- Caraway seed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the Römertopf (approx. 15 min.).
- Brush the pork neck all around with mustard and season with caraway seeds (mixed or whole, to taste), pepper and salt. In the meantime, cut the vegetables into small pieces. Place the pork neck in the Römertopf, spread the vegetables around it.
- Place the Römertopf in the cold oven and heat the oven to 200 degrees. Depending on the size, it takes 2 1/2 to 3 hours. It is better to use less heat for a longer cooking time, then the meat will be more tender.
- Pour the resulting liquid into a saucepan over a sieve, season the sauce to taste (I put the chopped vegetables in the sauce, they taste great!).
- Do not cut the roast until it has stood for a short time.
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