Pig neck in the sleeve

1. Wash the meat, remove excess moisture with paper towels.
2. Peel the garlic cloves, cut into halves lengthwise.
3. Stuff the meat with garlic plates and allspice, making rather deep punctures with a knife.
4. Put the meat in a bowl, sprinkle with spices for pork, rub them well on the neck from all sides.
5. Pour soy sauce over the meat.
6. Marinate the meat for 2 hours, turning it on the other side periodically.
7. Cut off the sleeve of the desired size, fasten it on one side. Put the meat in the sleeve. Fasten the sleeve on the other side.
8. Put the meat in the sleeve on a baking sheet and put it in a preheated oven to 200 degrees for 1 hour.
9. If you want a ruddy crust on the meat, cut and open the sleeve 10 minutes before the end of cooking. The readiness of the meat can be checked by piercing it with a knife. If the clear juice flows out, the meat is ready.

Serve the meat to the table hot with vegetables and herbs. Or cool and serve as a cold snack.

Bon appetit!