Cold Roast Pork with Cucumber Sauce

Ingredients

• 1.5 kg pork neck
• Salt
• Pepper
• 1 vegetable onion
• 200 g celeriac
• 0.5 leek
• 1 tsp Caraway seeds
• 0.25 l Vegetable broth
• 0.125 l white wine
• 1 salad cucumber
• 2 Garlic cloves
• 4 Tbsp mayonnaise
• 200 g yogurt (3.5% fat)
• a splash lemon juice
• 0.5 bunch dill

Instructions

1. 1.

   Wash the meat, pat dry, salt and pepper all over, and place in a greased roasting pan if needed.

2. 2.

   Peel and halve the onion, then dice it. Peel and cube the celeriac. Cut the leek lengthwise into halves, wash, and slice into strips. Distribute these along with caraway seeds around the meat. Roast at 200 °C (180 °C fan‑forced; gas: level 3) in a preheated oven for about 2 hours.

3. 3.

   After 20 minutes pour in white wine and then add broth gradually, spooning sauce over the meat occasionally. Remove from the oven when done and let it cool.

4. 4.

   Meanwhile peel the cucumber, cut lengthwise, remove seeds, and finely chop.

5. 5.

   Peel the garlic and finely chop it as well. Mix both with mayonnaise, yogurt, and lemon juice until smooth. Wash, dry, shake off excess water, chop dill, and fold into the sauce. Season with salt and pepper to taste.

6. 6.

   Slice the cooled roast thinly and serve with cucumber remoulade.