Pork Neck Roast in a Sleeve with Garlic and Herbs
Pork supplies complete protein and B vitamins, while garlic, paprika, and dried herbs add a spiced aroma. Roasting in a sleeve helps keep the neck juicy.
Pork (1000 g) from the neck is suitable for this roast. Combine the olive oil (20 g), garlic (5 g), oregano (2 g), thyme (1 g), paprika (2 g), black pepper (1 g), chili pepper (1 g), and table salt (8 g). Coat the meat with the mixture and refrigerate it for 30 minutes so the meat absorbs the seasoning.
Place the meat in a roasting sleeve and follow the package directions for venting. Roast at 170 °C for about 60 minutes, until the center reaches at least 63 °C. After removing it from the oven, let the roast rest for at least 3 minutes before serving.
Serve the pork hot or chilled.
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