Spicy Pork Neck Roasted in a Sleeve
Main Dishes | Circassian cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Spicy pork neck roasted in a sleeve.
Ingredients
- Pork Neck - 1⅕ kg
- Garlic - 1½ heads
- Onion - 1 head
- Cherry Tomato Confit - 5 oz
- Bay leaf - 2 pieces
- Fresh Rose Hips - 3 sprigs
- Thyme - 5 sprigs
- Grated Ginger Root - to taste
- Grill Meat Spice Blend - to taste
- Salt - to taste
- Lemon-Pepper Mix - to taste
- Dijon Mustard - 1 tablespoon
- Unrefined Sunflower Oil - 1 tablespoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Cut the pork without going all the way through, so that it can be opened up flat.
Step 3
Cut the head of garlic in half.
Step 4
Brush the inside of the meat with a drop of olive oil.
Step 5
Place the garlic on top.
Step 6
Add rosemary.
Step 7
Then add thyme.
Step 8
Season with a pepper blend.
Step 9
Add meat seasoning.
Step 10
Add a pinch of salt.
Step 11
Place a bay leaf on top.
Step 12
Carefully cover one piece of meat with the other.
Step 13
Tie the meat securely.
Step 14
Use a knife to make incisions in the meat.
Step 15
Peel the garlic and cut the cloves in half.
Step 16
Stuff the meat with garlic.
Step 17
Brush the pork with a small amount of olive oil.
Step 18
Add a pinch of salt.
Step 19
Season with grated ginger.
Step 20
Brush with Dijon mustard.
Step 21
Transfer the pork to a roasting bag, tying it at both ends and making a few small holes. Place it in a preheated oven at 390°F for 1 hour and 20 minutes.
Step 22
Cut the roasting bag.
Step 23
Chop the onion coarsely.
Step 24
Place the onions and cherry tomatoes in the bag so that they are mostly covered by the juice.
Step 25
Place in the oven for an additional 10 minutes, reducing the temperature to 340°F. Before serving, cut the twine and remove the herbs and garlic from the meat.
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