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1000 g pork meat (preferably the
neck)
Bay leaves
Pepper
Whole cloves
Approximately ½ liters of water
1 sprig thyme
1 onion, cut into quarters
1 carrot
Cut fine grooves into the meat and rub well with salt
Insert bay leaf, peppercorns and cloves into the grooves
Put the roast in a small roasting pan
Water, thyme, onion and carrot is added to the roasting tin
Insert a thermometer so the tip sits in the middle of in the
roast
Cook the Roast at 160 ° for about 1 ½ - 1 3 / 4 hour. The
thermometer should show 65 to 68 °.
Cover the roast with aluminum foil about 1 hour
Grill the roast for 15-20 minutes at 225 ° until the skin
bubbles up and becomes brittle.
Served with caramelized potatoes, red cabbage and gravy. |
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