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The best and most detailed recipe for making incredibly delicious, juicy, and tender pork neck. I'll show you how to properly marinate the pork neck, how to preserve it, and how to roast the meat to prevent it from drying out. It can be eaten warm as a main course or cold, as it's a delicious homemade cold cut. I'll also show you how and what to thicken the gravy with. I also invite you to watch the video: "Traditional Silesian Dumplings." -    • Tradycyjne kluski śląskie. Jak zrobić idea...   If you'd like to make Silesian dumplings with wheat flour (they have a different taste and consistency), check out this video:    • Idealne kluski śląskie. Co dodać aby klusk...   I also invite you to visit my profile:   / menu_dorotki   INGREDIENTS: 2.5 kg pork neck Marinade: 3 large cloves of garlic or 6 small ones 2 heaping teaspoons of mustard (I used Sarepska) 2 heaping tablespoons of plain yogurt 2 heaping teaspoons of salt 2 heaping teaspoons of paprika (sweet or hot, as you like) 2 heaping teaspoons of lovage 1 teaspoon of marjoram 1 teaspoon of oregano 1/2 teaspoon of thyme 1/2 teaspoon of tarragon 1/3 teaspoon rosemary MARINATING: Preferably for 3 days, minimum 1 day ROATING: The meat should be removed from the refrigerator approximately 2 hours before baking. PRE-BAKE: Preheat oven to 220°C, top and bottom heating elements, one shelf lower from the center. TIME: 20 minutes regardless of the weight of the meat. BAKING: Temperature: 175°C, top and bottom heating elements, one shelf lower from the center. TIME: For every 1 kg of meat, 1 hour (e.g., for a 2.5 kg pork neck, bake for 2.5 hours). FINISHING: Temperature: 175°C, top and bottom heating elements, one shelf lower from the center. TIME: 30 minutes regardless of the weight of the meat. THICKENING THE SAUCE: For 1/2 liter of baking liquid: SLIGHTLY THICK SAUCE: 1 heaping tablespoon of all-purpose flour 1 level teaspoon of flour Potato flour Approximately 100 ml cold water THICK SAUCE: 1 heaped and 1 level tablespoon of all-purpose flour 1.5 teaspoons of potato flour Approximately 150 ml cold water VERY(!) THICK SAUCE: 2 heaped tablespoons of all-purpose flour 2 level teaspoons of potato flour Approximately 200 ml cold water #menudorotki #kulinarny #menu