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Baked pork neck
How to cook Baked pork neck
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.
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