Juicy spicy pork neck pork, saturated with vegetable broth on the inside, greased with a thick marinade on the outside and baked with carrots and onions. To prepare this dish, in addition to the specified products, you will need a syringe and a bag or baking sleeve.
Prepare broth. Peel the garlic cloves and cut them in half. Peel the carrots and cut them into slices. Peel the onion and cut it into 4 pieces. Put all the ingredients for the broth in a saucepan: pour water, put bay leaf, allspice, garlic, rosemary, carrots, and onions. Season with salt and cook for 15 minutes. Let the broth cool.
Wash the meat, dry it and “sprinkle” it with ready-made broth (I did it with an ordinary medical syringe). Almost all of the broth should be used.
Prepare a thick marinade. Mash bay leaves with your hands. Peel the garlic and pass through a press. Cut the hot pepper pod into thin rings. In a separate bowl, combine the ingredients for the thick marinade: granular mustard, bay leaf, hot chilli (or red ground), and black pepper.
Coat the pork neck with this mixture on all sides, rubbing the spices well into the meat.
Put the meat on the vegetables
Tie the sleeve on the other side. Make several punctures in it with a toothpick to release steam.
Put the bag of meat on a baking sheet and put in the oven for 1 hour. Then cut the bag, pour the juice over the meat, and bake for another 10-15 minutes, until golden brown. The finished meat can be served immediately with your favorite side dish or wrapped in foil, cooled, and thinly sliced into sandwiches.
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