Recipes

2 kg Saaremaa pork neck

12 garlic cloves

3 fennels

3 larger apples

olive oil

salt, black pepper

dried oregano

First, allow the oven to warm to 180 degrees. Sprinkle the oregano, salt, and black pepper on a cutting board and roll the meat in the spices. If desired, shape the meat using a meat string. Then, sear it in a pan and place in the preheated oven to cook. Slice the fennel and cut the apples into sectors and remove the cores. Peel the garlic cloves and mix everything together, adding a little olive oil. Add the mixture to the meat in the oven. Cook the meat until its internal temperature is 65 degrees. Allow the meat to ‘rest’ for at least 10 minutes before serving.

The recipe has been prepared in cooperation with the Estonian Culinary Institute.