Preparation time: 30 min
Cooking time: 2 hours
Oven temperature: 150-160° C / 300 – 320° F
2 kg pork neck or ham with rind
2 onions, sliced (optional)
1 tablespoon coarse salt
15 g margarine (1 tablespoon)
15 g flour (2 tablespoons)
salt and pepper
 Cut 2/5 in deep squares in the rind. Pour boiling water and the onions in a frying pan and place the roast in the water. When the water has cooled (takes about 20-25 min), the rind is soft.
 Sprinkle coarse salt on the roast and place in the oven (150-160° C / 300–320 ° F ), on a rack over a baking pan.
 Cook for about 2 hours (30 minutes per 500 g / 1,1 lb).
 Remove the roast, and pour the broth caught by the baking pan into a saucepan. Foam off the fat. Thicken the broth with equal parts flour and margarine to make gravy, and season with salt, pepper and a little soy sauce.
 Serve with browned potatoes* and red cabbage. The red cabbage can be cooked with redcurrant juice and apples, or apples, vinegar and sugar.
* Brown potatoes
Preparation time: 10 min
Cooking time: 1 hour
2 kg (2,2 lb) small potatoes, unpeeled
250 g sugar (1 1/4 cup)
75 g butter or margarine (5 tablespoons)
 Boil the potatoes in the morning or the evening before they are needed. Peel them while they are hot, and store them in a large bowl.
 Melt sugar in a saucepan and add butter or margarine stir until it becomes a liquid mass. Place the potatoes in the pan and stir gently over low heat until the potatoes have turned golden brown.