Pork neck with tarragon mustard

Name: Pork neck with tarragon mustard
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 1.5 kg flushed pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Tarragon mustard; 75 g Breadcrumbs; 2 Bundle (approx. 1 kg) Carrots; 500 g Mushrooms; 1 collar Spring onions; 4 Garlic cloves; 200 ml Apple juice or broth; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

1.5 kg flushed pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Tarragon mustard
75 g Breadcrumbs
2 Bundle (approx. 1 kg) Carrots
500 g Mushrooms
1 collar Spring onions
4 Garlic cloves
200 ml Apple juice or broth
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Rub with tarragon mustard (see illustration) and place in a roaster. Sprinkle with breadcrumbs and press them lightly on.
2
Cook the roast in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 3 hours. If necessary, cover with a lid or aluminium foil approx. 1 hour before the end of the cooking time.
3
Peel the carrots, leaving a little green on the side. Wash the carrots. Clean the mushrooms, wash them if necessary and halve them if necessary. Clean, wash and cut spring onions into pieces. Peel and roughly chop the garlic.
4
Season everything with salt and pepper and distribute around the roast about 45 minutes before the end of the frying time. After another 15 minutes pour on apple juice.
5
Let the roast rest for about 10 minutes, then cut open. Serve with vegetables and stock. Baguette tastes good with it.