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Pork neck roast
1 serving
We rub the meat with mustard, salt, pepper, sugar, crushed garlic, wrap it in foil and take it out into the cold for 2 hours. Then we fry in a preheated oven, adding roots and hot water, and after half an hour prunes. During frying, pour the meat over the formed broth. We press the finished roast with a load for at least 2 hours. Then cut into slices, decorate with prunes, onion feathers and serve to the table.
We rub the meat with mustard, salt, pepper, sugar, crushed garlic, wrap it in foil and take it out into the cold for 2 hours. Then we fry in a preheated oven, adding roots and hot water, and after half an hour prunes. During frying, pour the meat over the formed broth. We press the finished roast with a load for at least 2 hours. Then cut into slices, decorate with prunes, onion feathers and serve to the table.
parsley root to taste, celery root to taste, garlic - 1 pc., salt to taste, sugar to taste, mustard to taste, pepper to taste, pork - 1 kg, prunes - 300 g
