The recipe for pickled pork neck in honey mustard A baked marinade in a sleeve. Share with friends: 
Time: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Pork neck – 2 kg
- Carrots – 1 small
- Garlic – 8-10 cloves
- Dried rosemary – 1 tsp.
- Liquid honey – 1 tbsp. l
- Olive oil – 1 tbsp. l
- Mustard – 2 tbsp. l
- Salt, black pepper, hot red (or a mixture of peppers) – by taste
Recipes with similar ingredients: pork, carrots, garlic, rosemary, honey, mustard, pepper mixture
Recipe preparation:
- Wash and dry the pork neck. Cut the carrots into medium-sized segments. Preliminarily crush the garlic cloves with a knife and cut each in half.
- On the neck with a sharp knife from all sides over the entire area to make deep cuts in which to place a clove of garlic and carrots.
- Mix salt, pepper, rosemary, liquid honey, olive oil and mustard. Coat the resulting marinade on all sides of the neck.
- Tie the roasting sleeve on one side, carefully place the neck in it and close so that it remains inside free space – when heated, the sleeve swells. Neck leave to marinate for half an hour – an hour.
- In an oven preheated to 200 degrees, bake for an hour and a half. The sleeve can be pierced, but you can not do this. After one and a half hours, remove the neck, cut the sleeve on top, place the dish again into the oven, increasing the temperature to 250 degrees. Can turn on grill. After a while – the dish is ready.
