You will need
    • Pork (leg or neck) – 2 kg,
    • Garlic – 1 head,
    • Carrots – 1 piece
    • Dijon mustard,
    • Ground pepper
    • salt.
The garlic cloves cut in half, carrots cut into small sticks. Mix salt and pepper in a saucer. A thin, sharp knife in the meat do the deep holes and into each pour the mixture of salt and pepper, place a slice of garlic and carrots.
The top piece of meat sprinkle with salt and pepper, coat with mustard, wrap in plastic wrap and let stand at room temperature for 4 hours, then remove for a day in the fridge.
Preheat the oven to 220S. Remove the meat, remove the foil, wrap the pork in foil, securely wrapping the sides and tightly squeezing them. Meat place on a baking sheet and place in oven.
After an hour, reduce the oven temperature to 180C. Bake for another 40 minutes, then remove the pan, unwrap the foil, add the temperature of the oven to 200C and place the baking sheet with the meat for another 15-20 minutes, bake it until Golden brown.
Turn off the oven, let the meat stand for a while, because the process of roasting is still ongoing. Then remove the meat, put it on a dish, cut into bars and serve, garnished with herbs and vegetables.