Pork Neck with Fennel and Oranges

Preheat the oven to 160 ˚C.

Season the meat generously with salt on all sides and tie it with kitchen twine to maintain a cylindrical shape.

Cut the fennel lengthwise into quarters. Finely grate the zest from the cleaned orange – be careful to only get the orange part. Then peel the orange and separate it into individual segments. Slice the garlic.