Roast herbs on spring onion bed

Name: Roast herbs on spring onion bed
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 8 Stem(s) Oregano; 6 Stem(s) Thyme; 1 Garlic bulb; 1.5 kg Pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 1/4 l dry white wine; 1 kg Spring onions

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

8 Stem(s) Oregano
6 Stem(s) Thyme
1 Garlic bulb
1.5 kg Pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
1/4 l dry white wine
1 kg Spring onions

Directions

1
Wash the oregano and thyme and shake dry. Pluck the leaves from the stalks and chop them, except for some oregano for garnishing. Peel and finely chop 4 garlic cloves. Cut the remaining garlic bulb in half crosswise. Wash the meat and dab dry. Mix chopped garlic, herbs, 1 tsp. salt, pepper and 2 tbsp. oil and rub the roast all around with it
2
Place the roast and halved garlic bulb in a roasting pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-2 hours. Pour on white wine after approx. 45 minutes
3
Clean, wash and halve the spring onions lengthwise. Remove from the roasting pan after about 1 hour. Spread the spring onions in the roasting pan. Place the roast on top and continue frying. Garnish the finished roast with oregano