Pork neck up the sleeve

6 servings
3 hours 20 min


1. Wash the meat, use paper towels to remove excess moisture.

2. Clean the garlic cloves, cut into halves lengthways.

3. Pepper the meat with garlic plates and allspice, making quite deep punctures with a knife.

4. Put the meat in a bowl, sprinkle with pork spices, rub a good neck on all sides with them.

5. Pour soy sauce over the meat.

6. Marinate the meat for 2 hours, turning periodically on the other side.

7. Cut off the hose of the desired size, fasten on one side. Put the meat in the sleeve. Fasten the hose on the other side.

8. Place the meat up your sleeve on a baking sheet and place in an oven preheated to 200 degrees for 1 hour.

9. If you want a ruddy crust on the meat, cut and open the sleeve 10 minutes before the end of cooking. Meat readiness can be checked by puncturing it with a knife. If clear juice flows out, the meat is ready. Serve the meat hot with vegetables and herbs to the table. Or cool and serve as a cold snack. Have a pleasant appetite!