Servings: 4
Time for preparing: 2 hours 30 minutes
INGREDIENTS:
pork neck 500 g
water 1.5 л
black peppercorns 3 pcs.
Bay leaf 2 pcs.
salt 50 g
Provencal herbs 1 tbsp.
garlic 3 cloves
mustard dijon 1.5 tbsp
vegetable oil 15 g
PREPARATION:
Pour water into a saucepan, add bay leaf, peppercorns, salt and Provencal herbs, mix. Put the pan on the fire and bring to a boil, cook for 1 minute. Cool the brine. Put the pork in the cooled brine, cover and put in the refrigerator for 2-3 days.
After 2-3 days, remove the pork from the brine and use paper towels to remove excess moisture.
Chop the garlic finely. In a bowl, combine garlic, vegetable oil and mustard.
Season the meat with salt and pepper and spread with the garlic-mustard mixture.
Wrap the meat in foil, put on a baking sheet and send to an oven preheated to 190 ° C for 2 hours.
After 2 hours, remove the meat from the oven, cut and open the foil, send the meat to the oven and bake for another 10-15 minutes at 240 ° C.
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