Summary

Ingredients

• 2 kg pork neck, released
• 0.5 kg ½ salt
• 6 tablespoon mustard (Dijon)
• 4 cloves garlic

For the salad:

• 3 kg white cabbage
• 0.5 ½ bottle mineral water
• 0.5 ½ bottle vinegar (herb vinegar)
• 1 cup sugar
• 1 cup oil
• 1 tablespoon salt
• 0.5 teaspoon ½ pepper
• 1 onion (s), finely chopped
• 2 teaspoons caraway seeds (depending on taste)
• 1 red pepper (s), cut into thin strips

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Instructions

1. Coleslaw: Finely slice the cabbage. Make a marinade from the other ingredients. let the cabbage steep overnight.
2. Preheat the oven to 200 ° Celsius. Cut the garlic into small pieces. Line the baking sheet with parchment paper, spread the salt on top. Brush the meat all around with the mustard and place on the salt mountain. Now put in the oven for about 1 hour, then spread the garlic on the roast and finish cooking for another hour.
3. Serve the roast with the coleslaw. The dish also tastes good the next day, e.g. thinly sliced on a slice of bread.