Roasted Pork Neck
A whole piece of pork neck larded with garlic, coated in a Dijon mustard and rakia rub, buried in a mix of aromatic herbs and slow-roasted for about 4 hours. Serve sliced with a vegetable or rice garnish.
⏱️ Prep: 20 min🍳 Cook: 240 min
Ingredients
| — | pork meat - neck, whole piece | |
| 3-4 tbsp | 45–60 ml | Dijon mustard |
| 2 tbsp | 30 ml | rakia |
| — | black pepper - ground, to taste | |
| 1 head | garlic | |
| — | salt | |
| 1/2 tsp | 2.5 ml | rosemary |
| 1/2 tsp | 2.5 ml | savory (chubritsa) |
| 1/2 tsp | 2.5 ml | basil |
| 1/2 tsp | 2.5 ml | marjoram |
| 1/2 tsp | 2.5 ml | parsley |
| 1/2 tsp | 2.5 ml | spearmint |
| 1/2 tsp | 2.5 ml | oregano |
| 1/2 tsp | 2.5 ml | lovage |
| 1/2 tsp | 2.5 ml | chervil |
Instructions
- Lard the pork neck with halved garlic cloves.
- Mix the mustard with the rakia and black pepper and coat the whole neck well.
- Place it in a greased roasting tray on a base sprinkled with plenty of salt. Scatter over the remaining herbs, cover the tray with foil and roast the pork for about 4 hours in a not-too-hot oven.
- At the end, remove the foil and finish roasting until browned on top.
- Serve the pork neck sliced, with a garnish of vegetables or rice.