Baked pork neck

Name: Baked pork neck
Total time: 1 h 30 min
Yield: 4-6
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

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Cooking time: 1 h 30 min

Servings: 4-6

Calories: 631 kcal

Fats: 59

Proteins: 23.1

Carbohydrates: 1.2

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.