Stuffed pork neck

Ingredients

• pork neck weighing 2 kg in one piece
• 1 medium carrot
• 3 celery stalks
• 6-7 garlic cloves
• 1 bay leaf
• 1 tsp cumin and coriander seeds
• a pinch of ground cinnamon and sea salt
• olive oil

Cooking

Step 1

Cut off excess fat from the neck, leaving a thin layer. Cut the carrots and celery into strips about 1.5 cm long and 5-7 mm thick.

Step 2

Peel the garlic and carefully cut lengthwise into thin sticks.

Step 3

Using a long, thin-bladed knife, stuff the meat with the vegetable strips. This is done as follows: stick the knife to a depth of 4–5 cm and, without removing it, turn it 90 °. Insert a piece of carrot, or garlic, or celery (or all together) into the hole formed next to the knife.

Step 4

In a mortar, crush the zira and coriander into powder. Add salt and cinnamon, stir further. Pour in some oil to make a paste. Rub this paste on the meat.

Step 5

Wrap the neck in several layers of foil and put in the refrigerator for 12–24 hours. Then take it out and leave to lie at room temperature for 1–2 hours.

Step 6

Put the meat in foil on a baking sheet, put in an oven preheated to 230 ° C. After 15–20 min. lower the temperature in the oven to 160 ° C and bake for 1 hour. Then remove the meat from the oven and leave for 20 minutes. Cut into thin slices and serve hot or cold.