Roast neck in whole

Wash and dry the neck. Peel and crush the garlic. Then in a bowl, mix together the olive oil, garlic, mustard, herbs, salt and pepper. Mix this mixture and prepare the marinade.

Brush the meat with the marinade on all sides and let it rest for at least an hour. If you have time, I recommend letting the meat marinate overnight in the fridge, it will be even juicier.

Preheat the oven to 180°C. Cut the onions into rounds and line the bottom of the baking dish with them.

Put the pork neck on the onion and pour the beer over it. If you do not like the taste of beer, you can use broth or water.

My tip is to cover the meat with foil for the first 30 minutes so we don't burn the top layer. Then remove the foil and bake for another 90 minutes.

During baking, baste the meat occasionally with its own juices - this way the meat stays juicy and takes on a beautiful golden colour.

I follow the rule that for every 500 g of neck I count 60 minutes of baking.

Let the meat rest for 10 minutes before serving.