Lavanttaler neck of pork

Name: Lavanttaler neck of pork
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/2 potty fresh or 1 tsp dried thyme and marjoram; 1-2 Garlic cloves; 1-1.2 kg flushed pork neck; 1/2 TEASPOON Caraway, pepper; 6 medium-sized onions; 2 TABLESPOONS Lard; 7-10 Tbsp salt, 4 cloves; 1/2 l Cider (substitute for cider); 75 g bacon, 2 tablespoons oil; 1 can(s) (850 ml) Sauerkraut; 5 Juniper berries; 1 bay leaf, 4 small apples

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/2 potty fresh or 1 tsp dried thyme and marjoram
1-2 Garlic cloves
1-1.2 kg flushed pork neck
1/2 TEASPOON Caraway, pepper
6 medium-sized onions
2 TABLESPOONS Lard
7-10 Tbsp salt, 4 cloves
1/2 l Cider (substitute for cider)
75 g bacon, 2 tablespoons oil
1 can(s) (850 ml) Sauerkraut
5 Juniper berries
1 bay leaf, 4 small apples

Directions

1
Wash the herbs, peel the garlic and chop everything finely. Wash the meat and pat dry. Rub with herbs, garlic, cumin and pepper. Cover and put in a cool place for about 24 hours.
2
Onions peel, 4 halve. Heat the lard in a large frying pan. Salt the meat and put it in the roaster. Spread onion halves and cloves around it. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours. After 30 minutes pour on half of the must, add the rest bit by bit. Top roast more often
3
Dice 2 onions and bacon. Heat the oil in a pot. Fry the bacon until crispy. Fry the onions briefly. Add cabbage, juniper, bay leaf and 3/8 l water. Bring to the boil, cover and stew for about 30 minutes
4
Wash the apples, add to the meat after about 1 hour, fry until done. Keep roast and apples warm. Sieve the stock, bring to the boil, season to taste. Goes well with potato dumplings