Pork Neck Baked in Milk with Rosemary
170 min
Under an hour
Knuspr-Küche
Preparation method
Preparation and Searing
Preheat the oven to 160 °C. Season the meat thoroughly on all sides with salt and pepper. Cut carrots and celery into cubes of approx. 2 cm. Halve the onions lengthwise and cut into 0.5 cm thick wedges. For the garlic bulbs, only remove the outermost, thin skin and halve the bulbs lengthwise.
Heat the oil in a pan over high heat and sear the meat until golden brown on all sides. Remove the meat and place it in an oven-safe roasting dish.
Reduce the heat to medium. Place the halved garlic bulbs cut-side down in the pan and fry until golden brown. Then add them to the meat in the roasting dish.
Chef's tip
For preparation, you will need an oven-safe roasting dish with a lid. If you don't have a suitable lid, you can also tightly seal the roasting dish with aluminum foil.
For the orange peel, it's best to use a vegetable peeler and make sure to only peel off the orange part. The white layer underneath tastes bitter.
30 min
Under an hour
