Preparation time	Cooking time	Portions
40 minutes	more than an hour

Ingredients

• Pork neck - 1-1.5 kg.
• Lard - 300 g.
• Carrots - 1 pc.
• Garlic - 1 head.
• Salt to taste.
• Ground black pepper to taste.

Cooking method

Cut the garlic and peeled carrots into thin cubes that are used to stuff the neck.

Cut the bacon into rather thin pieces, the thickness of which should not exceed 2 mm. Place the plates on the surface of the meat.

Grasping the sleeve with your palm, turn the collar upside down and cover the surface that remains free with lard.

Bake the dish for 3 hours at 160 degrees. Free the ready neck from fat.

How and with what to serve:

Let the cooked pork cool and cut into slices. Serve with hot sauce.

Boiled pork from Hector Jimenez-Bravo