Pork neck can be cooked not only barbecue, but it is great for roasting meat piece. Pork loves spices, which are just here and present, but the pear with wine give it an unusual piquancy and flavor. It turned out very tasty, fragrant, tender meat that will fit any table, even on weekdays, even on holidays. In addition to the meat served as a wonderful, tender casserole of cabbage.
Cook the meat, wash, wipe dry, cut into a thickness of 1 cm, not until the end.
Prepare the marinade for marinating meat. Combine thyme, rosemary, tarragon, pepper mixture, salt.
Because the grass itself dried, they are large, I rubbed them in a mortar.
Put the meat in a container with a tight lid, RUB the mixture on all sides and cuts. Combine the wine, olive oil and soy sauce. You can take any wine, I have homemade grape.
Pour the meat in a container, cover and refrigerate for an hour. In the process, turn the container over so that the upper part of the meat is marinated.
Cut the pear into 1cm thick. After the time of marinating, take the meat out of the container, and put the pear in the cuts.
Spread out the foil, put the meat on it and tie it well with twine so that it does not unfold.
Wrap it in foil, put it in a form, pour half a Cup of water on the bottom, cover with a lid and put it in a preheated 200°C oven, after 10 minutes reduce the heat to 170°C and simmer for 60 -80 minutes, focus on the readiness of the meat.
To prepare the glaze, just mix everything-balsamic vinegar, turmeric and hot pepper-to taste.
Get the meat in 60-80 minutes, expand the foil, remove the twine, coat the meat with a brush on all sides with glaze. Put the form with the meat in the open form in the oven for 30 minutes. During this time several times to open the oven and pour the meat with the separated juice.
The finished meat is taken out of the oven, cover with the ends of the foil and give it a little rest, 10 minutes, right in the form. During this time, all the juices and flavors will be evenly distributed in the meat. Then take it out on a plate and serve. Bon appetit!