For the Pork

2 kg of pork neck, without the bone
50 g Maple syrup
125 g Brown sugar
20 g Dijon mustard
2 g thyme leaves, finely chopped
25 g garlic, chopped
3 g chili powder dried
5 g fennel seeds, grated
40 g salt
black pepper, freshly ground
fresh onion, for serving

For the salad of lentils

200 g sweet potato, sliced
3 g coriander
100 g sauce with lemon
400 g lentils, regular or black, cooked
oregano
olive oil, for sautéing
salt
pepper, freshly ground

For the lemon sauce

100 g olive oil
50 g lemon juice
25 g soy sauce
2 g garlic, powdered
25 g lime juice
pepper, freshly ground

Execution: For pork

In a blender, mix maple syrup, sugar, mustard, thyme, garlic, chili, fennel, salt and pepper very well.

With this mixture we cover the meat well. Wrap the meat with 2 baking sheets and on the outside 1 aluminum foil sheet and leave it marinated for 24 hours in the refrigerator.

Without removing the wrapper, bake in a preheated oven for 2 hours at 100 ° C.

We raise the temperature to 140 ° C and bake for another 2 hours.

Finally, remove the meat from the wrapper and keep the juices in a bowl.

Add oil to the meat and bake for half an hour at the higher temperature.

Let the meat rest for at least 15 minutes and serve with the juices we hold and the salad with lentils. Garnish with fresh onion.

For the salad of lentils

Heat a pan on medium heat, pour the olive oil and sauté the sweet potatoes. Salt and cook until become soft.

Remove the sweet potatoes on absorbent paper and let them cool.

In a bowl, mix all ingredients, add pepper and serve with pork.

For the lemon sauce

Stir all the ingredients together and keep in the refrigerator.

Source: yiannislucacos.gr