Instructions

Meat

Boneless pork neck sliced into approximately 2cm thick slices, spread nicely next to each other on a cutting board, season with salt and your favorite seasoning (I used a little ground caraway and a pinch of sweet paprika for color), then cut into three strands, braid and secure with skewers.

Brush with oil and place the marinated meat in the refrigerator overnight. An hour before baking, remove from the refrigerator to 'breathe', sprinkle with water, cover tightly with foil and bake at a slightly lower temperature for just under two hours (bake long enough for the neck to be completely tender in the end, almost spreadable on bread, as my husband says and we love it that way). When the meat is tender, remove the foil and bake until golden. If necessary, sprinkle with hot water and pour the meat with the juices.

Curry Carrots

Melt butter in a pan, sauté finely chopped onion, then add sliced carrots, sprinkle with sugar and caramelize. Then add water, salt, ground caraway and curry seasoning, and let it simmer covered until almost tender. Remove the lid, let the liquid partially reduce, thicken with a ready-made roux, and let it simmer for 2 minutes. Season with soy sauce and ground black pepper to taste.

Your favorite potatoes can also be a bonus side dish