Baked pork neck

Ingredients

• 1 piece of pork neck weighing 1 kg
• 4 garlic cloves
• 3 bay leaves
• 1.5 tsp coriander seed
• 5 allspice peas
• 1 tsp black peppercorns
• olive oil
• 1 tsp coarse sea salt

Cooking

Step 1

Cut off excess fat from the neck, leaving a thin layer.

Step 2

Peel the garlic and carefully cut lengthwise into thin sticks.

Step 3

Using a long, thin-bladed knife, stuff the meat with garlic. To do this, stick the knife to a depth of 4–5 cm and, without removing it, turn it 90 °. Insert a clove of garlic into the hole formed next to the knife.

Step 4

In a mortar, crush salt, coriander, black and allspice. Pour in 2 tbsp. l. olive oil and stir to make a paste. Rub this paste on the meat.

Step 5

Wrap the neck together with bay leaves in several layers of foil and refrigerate for 12-24 hours.

Step 6

Take the meat out of the refrigerator 1-2 hours before cooking.

Step 7

Put the meat in foil on a baking sheet, put in an oven preheated to 230 ° C. After 15–20 min. Reduce oven temperature to 160°C and bake for 45 minutes. Then take the meat out of the oven and cool completely. Before serving, cut the neck into thin slices.