Festive Pork Neck Roast with Mustard-Caraway Crust and Red Wine Sauce

A juicy pork neck roast with a flavorful mustard and caraway crust and a dark red wine sauce, which can be prepared in advance and suits any festive table.

By yumbelo · 6 servings · 210 minutes

Ingredients

• 1500 g boneless pork neck
• 1 tsp salt
• 1 tsp black pepper, ground
• 1 tsp caraway seeds, ground
• 2 tbsp hot mustard
• 3 pc garlic cloves
• 1 bunch bunch of thyme
• 2 tbsp cooking oil
• 2 pc onions
• 3 pc carrots
• 100 g celeriac
• 2 pc bay leaves
• 2 tbsp tomato paste
• 250 ml dry red wine
• 500 ml water
• 2 tbsp flour
• 30 g butter

Method

1. Preheat the oven to 160 °C conventional heat. Pat the pork neck dry and, if there is rind, score it in a diamond pattern.
2. Mix the salt, pepper and caraway. Finely chop the garlic and stir it together with the thyme leaves and the mustard into the spice mixture, then rub the meat all over with it.
3. Heat the oil in a large roasting pan or pot over medium to high heat and sear the meat well on all sides until it is evenly browned. Remove it.
4. Coarsely dice the onions, carrots and celeriac and fry them in the drippings for 5 minutes. Add the tomato paste and toast for 1 minute.
5. Deglaze with the red wine, loosen the browned bits from the bottom of the pot and let the wine reduce slightly. Add the water and bay leaves and return the meat to the pot.
6. Cover the pot and braise the roast in the oven for about 2 hours, until the meat is very tender. After 1 hour, baste it once with the braising liquid.
7. Remove the roast, wrap it in aluminum foil and let it rest for 15 minutes. Meanwhile, pour the braising liquid through a sieve into a pot, pressing the vegetables well to extract their juices.
8. Melt the butter in a small pot, stir in the flour and cook for 1 minute while stirring. Gradually stir in the braising liquid and simmer the sauce for 5 minutes until it is creamy. Season with salt and pepper.
9. Slice the roast thinly and serve with the sauce. The roast can be prepared a day ahead, left to cool in its braising liquid and stored cold; to serve, gently reheat it in the liquid.