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Ingredients:
2 kg pork neck
Coarse salt
10 cloves of garlic
For the sauce:
4 tablespoons of soy sauce
A tablespoon of mustard
A tablespoon of garlic powder
3 tablespoons of barbecue sauce
Pepper to taste
A level tablespoon of salt
And 2 tablespoons of olive oil.
A tablespoon of tomato paste
About 50 g of Red Wine... or Water... to dilute the sauce a little
Bake at 160°C static mode for about 2 hours
Probe / Thermometer - The internal temperature of the meat must reach 60...65°C
21 окт 2024
