Pork Stuffed with Garlic and Carrots

Cooked pork is expensive and is often dry or salty. Try to make it at home - it's easy.

Ingredients

• 1, 2 -1, 5 kg pork neck in one piece
• 1 juicy medium carrot
• 1 head of garlic
• olive oil
• salt, freshly ground pepper

Directions

1. Preheat oven to 240 ° C. Peel the garlic and carrots and cut into thin cubes, lightly salt and pepper.
2. Dry the piece of meat with paper towels and rub with salt and pepper.
3. Lash the meat: stick a sharp thin long knife into the pulp and, without removing, turn it 90 °. Put a piece of garlic and a carrot in the resulting hole, then carefully remove the knife.
4. Place the neck on a wire rack in a baking sheet and brush with olive oil. Wrap the entire structure in foil as tightly as possible and place in the oven.
5. Immediately reduce the oven temperature to 130 ° C and bake the neck for 3 hours. Cool completely before serving.