Usuba
Roasted Pork Neck with Garlic and Carrots
A meat dish with an aromatic filling of garlic and carrots. Pork neck is marinated in herbs and olive oil, then baked in foil until tender. Perfect for a festive table and family dinner.
- Total
- 240 min
- Standard serving
- 307 g
Ingredients
Total 7
Instructions
- 1
Step 1
Select a pork neck of small diameter and elongated shape. Rinse the meat and dry it with a paper towel.
- 2
Step 2
Peel the carrots and cut them into small pieces. Peel the garlic: cut two-thirds of the cloves lengthwise, mince one-third.
- 3
Step 3
Make many small cuts in the meat. Insert pieces of garlic and carrot into each cut. Flip the meat and repeat the procedure on the other side.
- 4
Step 4
Mix olive oil, salt, pepper, minced garlic, and herbs mixture in a bowl. Rub the meat with the resulting mixture on all sides.
- 5
Step 5
Wrap the meat in several layers of foil and place in the refrigerator for a few hours or overnight.
- 6
Step 6
Bake at 180 degrees for 3–4 hours. After the first hour, you can cut the foil on top to form a crust.
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