Summary

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

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Instructions

1. Wash thyme and shake dry. Put something aside for garnish. Stir the apple cabbage until smooth and stir in the oil, mustard and pepper.
2. Wash the meat and pat dry.
3. Line a baking sheet with parchment paper. Spread the salt evenly on top. Place the thyme stalks and meat on top.
4. Roast in a hot oven (electric stove: 150 ° C / convection 125 ° C, gas: level 1) for approx. 4 hours.
5. After 2 hours, brush the top and sides with the apple and sauerkraut mixture and finish frying.
6. If necessary, cover with baking paper at the end. Remove the roast and garnish with thyme.