Baked pork neck with garlic and spices

You can prepare this pork roast in advance, heat it up before serving if you plan to serve it as a main hot dish. Or thinly slice and serve it as a cold meat appetizer, delicious either way. First, let's prepare the brine. To do this, pour three liters of good, clean water into a large pot. Add coarse salt, brown sugar, juniper berries, and black pepper, dried rosemary, marjoram, and thyme. Bring to a boil and boil for three minutes. Cool the brine completely and place the washed piece of pork shoulder in it. Cover with a lid and refrigerate for one day to marinate.

Take the salted meat out of the brine and stuff it. Stuff it with cloves of garlic and marinated pearl onions (optional).

Fold the stuffed meat in half and tightly tie it with cooking twine. Place it on a doubled foil sheet placed on a baking sheet, drizzle with soy sauce, and tightly close the foil.

Place the baking sheet with the meat in the oven preheated to 180 degrees and cook for twenty minutes. Then reduce the temperature to 160 degrees and cook the meat for another one and a half hours. If your piece of meat is larger or smaller than mine, weighing two kilograms, then the algorithm is as follows: + 20 minutes of baking for each kilogram. Take out the cooked roast, let it cool slightly, partially open the foil, drain the juice and fat into a saucepan. Place the saucepan on the heat, pour wine into it, add coriander seeds and evaporate the liquid by half. Add fresh thyme leaves or chopped sage leaves, this will be the sauce for the meat. Unfold the meat, remove the twine, and serve with the sauce. A perfect side dish for this roasted roast will be oven-baked potatoes or roasted with herbs and garlic, a mix of root vegetables like carrots, parsley root, and parsnip, try it, it's very tasty! If the meat is prepared in advance, do not touch it, do not unfold it, but cool it in foil and twine and store it in the refrigerator for two to three days. This meat goes well with a strong, tannic wine with good aging.