Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below