Roast neck pork with vegetables

Ingredients for Roast neck pork with vegetables

Instructions for Roast neck pork with vegetables

To prepare the Roast neck pork with vegetables recipe, please follow these instructions:

Set the oven at 175 degrees.

Mix all ingredients for the marinade in a mortar. Crush it so that it becomes a coarse paste. Salts and peppers the meat properly and Brown so neck roast on all sides, also the end pieces. Take the meat up and rub it with herbal paste.

Pour the water into a baking pan together with the chunks of onion, ansjovisfiléerna and a little juice from ansjoviserne. Put a rack in the roasting pan. Pleat neck roast on the grate and cook it in the oven to indertemperaturen is 65-68 degrees around 1.5 hours. The cloud from the flesh, boiling and pouring sleeps neck roast before serving.
The roast is resting for half an hour before slicing

If you like thick sauce, you can smooth it with a little flour or 1 ½ tablespoons Fhilladelfiaost

Vegetables: Cook the potatoes with salt. Inserts savoykålen into strips, picking bouquets from flowers the cabbage and cut schalotteløgen thin. Brown cabbage in a little butter and oil until the cabbage is a little tender – about 10 minutes. Mix the potatoes, schalotteløgen and finally the parsley in and server for the roast.