Pork Neck in Bed Of Salt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 1 bunch thyme
- 400 g apple cabbae
- 3 tablespoon oil
- 4 tablespoon mustard, medium hot
- 2 tablespoon pepper, coarse black
- 2 pork necks, (without bones; á .5 kg)
- 1 ½ kg salt
Print Recipe
Pin Recipe Instructions
- Wash thyme and shake dry. Put something aside for garnish. Stir the apple cabbage until smooth and stir in the oil, mustard and pepper.
- Wash the meat and pat dry.
- Line a baking sheet with parchment paper. Spread the salt evenly on top. Place the thyme stalks and meat on top.
- Roast in a hot oven (electric stove: 150 ° C / convection 125 ° C, gas: level 1) for approx. 4 hours.
- After 2 hours, brush the top and sides with the apple and sauerkraut mixture and finish frying.
- If necessary, cover with baking paper at the end. Remove the roast and garnish with thyme.
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