Pork Neck baked in Milk with Rosemary
170 min
Masterpiece
Gurkerl Küche
Preparation method
Preheat the oven to 160 °C top/bottom heat.
Season the meat thoroughly on all sides with salt and pepper. Cut carrots and celery into cubes of approx. 2 cm. Halve the onions and cut them into wedges of approx. 0.5 cm thick. Remove only the outermost, thin skin from the garlic bulbs and then halve the bulbs lengthwise.
Heat the vegetable oil in a large pan or roasting dish over high heat and sear the meat until golden brown on all sides. Remove the meat and place it in an oven-safe braising pot.
Chef's tip
For the orange peel, use a vegetable peeler and make sure to only use the orange part, as the white layer underneath tastes bitter.
If you don't have an oven-safe braising pot with a lid, you can also use a casserole dish and seal it tightly with aluminum foil.
Ingredients
Nutritional values
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70 min
Under an hour
