Pork neck with tarragon mustard hood

Name: Pork neck with tarragon mustard hood
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1 Small pot of tarragon; 100 g Mustard; 7-10 Tbsp Salt; 1.5 kg Triggered pork neck roast; 7-10 Tbsp Pepper; 100 g Breadcrumbs; 2 Federation Carrots; 500 g Mushrooms; 1 collar Spring onions; 4 Garlic cloves; 200 ml apple juice; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1 Small pot of tarragon
100 g Mustard
7-10 Tbsp Salt
1.5 kg Triggered pork neck roast
7-10 Tbsp Pepper
100 g Breadcrumbs
2 Federation Carrots
500 g Mushrooms
1 collar Spring onions
4 Garlic cloves
200 ml apple juice
7-10 Tbsp Aluminium foil

Directions

1
Wash the tarragon, shake dry, remove leaves except for a little garnish, pluck from the stalks and chop finely. Mix mustard and tarragon and season with salt
2
Wash the meat, dab dry and season with salt and pepper. Rub tarragon mustard all around and sprinkle with breadcrumbs. Roast in a roaster in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 3 hours. Cover with aluminium foil after approx. 2 hours
3
Peel the carrots, leaving a little green. Clean and clean the mushrooms and cut them in half depending on their size. Clean and wash spring onions and cut them into pieces of about 4 cm length. Peel and roughly chop the garlic. Season prepared vegetables with salt and pepper and spread around the roast about 45 minutes before the end of the frying time. After about 15 minutes pour on apple juice
4
Remove the finished roast and let it rest for a short time. Arrange vegetables and roast and garnish with tarragon