You will need: Fireclay bricks / Celtic bowl or Celtic pot ® / Celtic pot ® Frying plate/lid
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Cooking time: ca. 2 hours

Ingredients (for 6 persons)

• 1 kg pork neck
• 3-4 cloves of garlic, sliced
• 3 medium-sized onions, finely chopped
• 2 tbsp parsley, finely chopped
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt, pepper, oregano

In addition:

• 6 lemon slices
• Baking paper
• Kitchen twine

Pat the pork dry and cut into 3-4 cm cubes.

Place in a large bowl and season well with salt, pepper and oregano.

Mix in all the other ingredients. Marinate in the fridge for at least 1 hour.

Heat the Merklinger to approx. 200-220°C.

After about 10 minutes, heat the Celtic dish directly on the fireclay bricks in the Merklinger.

Cut the baking paper into 6 squares (30 x 30 cm).

Divide the meat mixture into 6 portions and pile up in the middle of the baking paper squares.

Place a slice of lemon on top of each.

Fold the paper corners over the meat, tie them into small bags with kitchen twine and place on the hot Celtic dish.

Braise at 200-220°C for approx. 2 hours in the hot Merklinger.

Serve the pork parcels on the hot Celtic dish.



Tip:
Freshly baked white bread from the Merklinger, potatoes, green beans wrapped in bacon or glazed carrots go very well as side dishes.

Tip:
Alternatively, you can braise the meat mixture in a Celtic pot with a lid. The hot lid can also be used to cook the side dishes.