Rosemary Roast

Ingredients

• 1.2 kg pork neck (prepped for cooking)
• 1 Garlic clove
• 4 sprigs Rosemary
• 1 tsp freshly ground pepper
• 2 tsp salt
• 1 l dry red wine
• 2 tbsp Vegetable oil
• 300 ml meat stock

Instructions

1. 1.

   Wash the meat, pat it dry and place it in a tall container. Peel and press the garlic, rinse the rosemary, shake off excess water and finely chop half of it. Mix the garlic, pepper, salt and red wine; pour over the meat and let marinate overnight.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Remove the meat from the marinade, drain it and sear all sides in a hot roasting pan with oil. Add the remaining rosemary, stock and half of the marinade; braise in the preheated oven for about 1½ hours, basting frequently with the liquid.

4. 4.

   Plate the finished roast and serve sliced.