A dish worthy of a royal table. This roast will fill everyone up

Roast of the Epiphany This is a dish worthy of a royal table, perfect for a gala dinner on January 6. Juicy pork neck, marinated in honey, mustard and aromatic herbs, baked with carrots, apples and a hint of white wine, delights with its richness of taste and aroma that fills the entire house.

In every bite you will discover the perfect combination of sweet and savory as well as the incredible tenderness of the meat. Serve the roast warm with vegetable puree or cold as an exquisite cold cut. Regardless of its form, it will be a truly royal end to the holiday season.

• 1.5 kg of pork neck,
• 3-4 cloves of garlic,
• 4-5 tablespoons of oil,
• 2 large carrots,
• 2 apples,
• 1 large spoon of mustard,
• 2 tablespoons of honey,
• 2 onions,
• 2-3 bay leaves,
• 4-5 grains of allspice,
• 2 tablespoons of dried marjoram,
• ½ teaspoon finely grated ginger,
• a few sprigs of fresh thyme,
• 250 ml dry white wine or apple juice,
• salt and black pepper.

Wash the meat, dry it and set aside. In a bowl, mix the oil, pressed garlic, mustard, honey, marjoram and finely grated ginger. Rub the meat with ground sea salt and freshly ground pepper, then rub it thoroughly with the prepared marinade and place it in a baking sleeve, then place it in the refrigerator for about 2 hours.

After this time, remove the pork neck from the refrigerator and wait until it reaches room temperature. Place the meat in a baking dish (with sleeve). Meanwhile, peel the carrots and cut them into slices. Core the apples and cut them into cubes or quarters, and chop the peeled onion into several pieces. Mix the vegetables and put them in a sleeve with the meatadd bay leaves and allspice, and finally pour in the wine, apple juice or broth (water will also work), then tie the sleeve with a clip.

Put the dish with the pork neck into the oven preheated to 180°C and bake for 1.5 hours. After this time, cut the sleeve and bake for another 15-20 minutes until the top is nicely browned. Remove the Epiphany roast from the oven and set aside for 7-10 minutes, then serve with baked vegetables. Steamed vegetables and cauliflower, parsley or potato puree will work as additions. Serve the cold roast as a cold cut.

Source: Terazgotuje.pl