- Butter Butter - 30 Grams
- Pork neck - 1400 grams
- Buttered butter - 50 Grams
- Bacon - 150 Grams
- Vegetable oil - 40 milliliters
- Sea salt - 1 teaspoon
- Quince - 100 Grams
- Lemon juice - 40 milliliters
- Sala - 70 Grams
- Chili pepper - 2 teaspoons
- Opyat - 150 Grams
- Onions - 2 Pieces
1. Take a sharp knife and not to the very end cut the pork neck. Approximately one centimeter is left. Mix the lemon juice, chili in the flakes, vegetable oil and thoroughly from all sides rub the meat with this mixture. Sea salted salt, and put it in a plastic bag. We clean the refrigerator for the whole night. 2. We will make the filling. We'll peel the onions, finely chop and fry. Add now fried mushrooms and smoked bacon. We pepper and salting. 3. We'll cut the croquet into plates, fry it in butter and then put it on the neck. The filling is evenly distributed over the meat. 4. We put meat in a bag for baking, we put a little fat on top, we will tie a bag, we will make some punctures in a bag and we will send it to the oven for 25 minutes, the temperature is 190 degrees. Then we cut the bag and bake 20 minutes more. The meat is constantly poured with the allocated juice. Let's leave the meat in the off oven. 5. When the meat has cooled, cover it with a film and spend about a day under the yoke. 6. Now we cut the meat and serve it to the table.
Servings: 8