Pork neck roast
Author:
Cooking Together
Servings: 4
Cooking time: 2 h 40 min
Spicy and flavorful pork neck burger
Ingredients
| pork neck 1.3 kg |
| sea salt (to taste) 100 g |
| water 3 liters |
| garlic 8 cloves |
| onions 300 g |
| zest of 1 lemon |
| black pepper in peas 3 g |
| bay leaf 6 pcs |
| coriander 30 g |
| fennel 5 stars |
| thyme 10 g |
| rosemary 10 g |
| cloves 5 pcs |
Instructions
Step 1
Tie the pork neck with twine. Combine all the spices grinded in a mortar with lemon zest, tie in a gauze bag and throw into salted boiling water. Add crushed garlic cloves, onion and simmer for 10-15 minutes.
Step 2
Then put the meat in the broth and simmer on low for 2.5 hours. Allow the meat to cool completely in the broth, then place in the refrigerator overnight. Serve the boujenina cold.
