Three Kinds Of Neck Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 piece (s) pork neck, released (a approx. 1Kg)
- 1 tablespoon honey, more liquid
- 2 tablespoon tomato ketchup
- 2 tablespoon mustard, medium hot
- 1 tablespoon Herbs Provence
- 2 tablespoon pepper, ground
- 1 ½ teaspoon cayenne pepper
- water
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, rub with salt and place next to each other on the drip pan. For the three spicy crusts, mix together honey and ketchup, mix mustard and herbs, mix pepper and cayenne pepper. Brush or rub one roast with a mixture.
- Roast all roasts in the hot oven for approx. 175 ° for approx. 2.5 hours. Gradually pour in some water in between.
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