Pig Neck Roast
Ingredients
For approx. 10 people
4 cloves garlic
5 sprigs marjoram
5 sprigs rosemary
5 sprigs of sage
5 sprigs thyme
300ml extra virgin olive oil
1.5 to 2.0 kg pig neck
2 tablespoons sunflower oil
3 Desirée potatoes, cut lengthwise
20g butter
Preparation
Preparations begin a day in advance.
1: Mix the garlic, herbs and olive oil in a blender until a smooth paste is formed. Put this in a bowl and lubricate the pig's neck with it. Cover with plastic wrap and leave it in the fridge overnight.
2: The next day set the oven to 200 degrees Celsius.
3: Remove the pork neck from the marinade and store the marinade.
4: Salten the pork neck and fry in a large pan, in the sunflower oil, about six minutes.
5: Place the potatoes in a refractory baking dish.
6: Add 750 ml of water and bring to a boil, about 15 minutes.
7: Place the pig's neck in the shell and cover the neck with the marinade.
8: Add the potatoes, the butter and the extra thyme.
9: Place in the oven and let it cook for 10 minutes.
10: Then lower the temperature of the oven to 90 degrees and cook for another two hours.
11: Let it rest for 10 minutes under an aluminum foil roof and serve.