Grandma’s Milk Roast

Put the roasting pan or casserole empty in the middle of the stove and set the temperature to 220 °C.

Massage the meat with the roasting cream. Cut the onion and garlic into slices. Once the stove reaches 220 degrees, place the pork neck in the roasting dish and brown well on all sides. Add the onion, garlic and thyme, fry briefly, then dust with the flour and mix. Add the milk and season lightly with salt. Make thirty minutes, in the meantime turn once to the other side.

Reduce the temperature to 200 degrees and cook the meat for another sixty to seventy minutes, turning the roast from time to time to the other side and scraping the milk crust away from the edge and stirring with the milk.

Put the roast on the cutting board and rest a little.

Meanwhile, pour the milk sauce through a sieve into a small pan and blend with a hand blender. Stir in the sauce cream, let it bubble up and season with pepper, nutmeg and maybe a little salt.

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