Pork Roll Recipe

Wash the pork neck, pat dry with a napkin and cut it into flats so that you get one whole layer. Slightly trim the meat from the side and brush with mustard. Season with salt, pepper and any dry spices to taste. Finely chop the parsley and arrange it over the meat. Peel a few cloves of garlic, cut into thin rings and spread it over the pork as well. Roll the meat into a roll and tie with culinary thread.

Place the roll in a baking sleeve or bag and bake in a preheated oven to 185-190 degrees for 60-70 minutes. When piercing the meat with a knife, transparent juice should flow out of it. Put the finished roll in the refrigerator for a couple of hours. Then remove the threads, cut them and bring them to the table.