Quarter the onions and cut the garlic cloves into not too small pieces. Cut the pork neck into slices approx. 1 cm thick from the top down to the bone (but do not cut through!) And season with salt and pepper on the inside and outside. Put the slices back together with the roulade needles.
Put some oil in a roasting pan and place the pork neck with the bone side down. Spread the mustard on it and rub it into the comb. Spread the garlic and onions around the meat. Place the roasting pan covered (!) In the preheated oven and roast the pork neck at 200 ° C for about 2 hours. When the meat is done, remove it, remove the slices from the bone and keep them warm.
Bring the meat stock to the boil with a little water and puree with the onions and garlic. Season to taste with salt and pepper.
Serve the meat with the sauce. Homemade potato salad goes best with it.
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