Dizzy Roast – Bavaria

Clean or peel yellow, leek, onion turnip and celery and chop coarsely. Add to the water-red wine-vinegar mixture with bay leaf spice, peppercorns, juniper berries, basil, mustard seeds, cloves, salt, lemon peel and spruce twigs and bring to a boil briefly. Cool the pickle and pour it over the pork neck. Let it rest in a cool place for at least a week.

Drain the meat well. Brown well on all sides in the fat.

Meanwhile, pour the marinade through a sieve and extinguish the roast with it from time to time. After sixty minutes, add the hot gravy and let the roast marinate for twenty minutes.

Finally, cut the roast into slices and refine the sauce with whipped cream, cherry liqueur and cranberries.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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