Roast Pork Neck with Salt
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork neck, boneless
- 2 tablespoon mustard, hot
- 2 tablespoon tomato paste
- 2 tablespoons oil
- 1 kg salt
- pepper
Print Recipe
Pin Recipe Instructions
- The neck roast should not be too lean: the better the meat is marbled, the more tender and juicy the roast will be. The fat runs out completely during baking.
- Mix the mustard, tomato paste and oil well and brush the pork neck with it all around, cover and marinate in the refrigerator for at least 12 hours.
- Preheat the oven to 160 ° C top / bottom heat. Pepper the marinated pork neck and place on a deep baking sheet lined with aluminum foil - a drip pan. Spread the salt around the roast. The roast itself does not need to be salted.
- Bake the roast on the middle rack for 30 minutes at 160 ° C, then turn the temperature down to 90 ° C. 1 kg of roast then takes a good 100 minutes to cook through. Take the roast out of the oven and cut it open.
- This goes well with colorful salads, a simple potato or pasta salad and, in addition to the usual ketchup-based sauces, also home-made tartar sauce. We often have this roast to celebrate. If there are leftovers, they will still taste cold the next day.
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