Roasted Pork Neck with Garlic

Preheat the oven to 180 °C, and lightly grease a roasting pan with a lid or a cast-iron pot with a few drops of olive oil.

Pat the piece of pork neck dry with a paper towel. Using a sharp, narrow knife, make deep cuts at an angle into the meat (about 8 to 10 cuts across the whole piece).

Press half a garlic clove into each cut.

In a small bowl, mix the olive oil, mustard, rosemary, thyme, salt, and ground black pepper to form a thick paste.

Thoroughly coat the entire piece of pork neck with the herb paste on all sides.

Place the meat in the roasting pan. In a cup, mix the beef stock base and apple cider vinegar, then pour the mixture over the bottom of the pan. Cover the pan with its lid or seal it tightly with aluminum foil.

Roast in the preheated oven for 70 minutes at 180 °C. Then carefully uncover the pan, baste the meat with the juices from the bottom of the dish, and roast uncovered for another 15 to 20 minutes at 200 °C, until a beautiful golden-brown crust forms.

Remove the roasted meat from the oven, cover it with foil, and let it rest for 10 minutes before slicing, so the juices can distribute evenly throughout the meat. Then slice the roast and serve warm.