Remove the neck from the bone and cut into small pieces.
Cut leek into 1 cm pieces.
Marinade from: Make soy sauce, vinegar, oil, juice of one lemon, pressed garlic, China seasoning and cayenne pepper.
Water the Roman pot (or gratin dish), layer the meat pieces and leek sections and pour the marinade over them. Then put in the refrigerator for 2-3 days with the lid closed. Every day turn the meat 3 times to the other side.
Cook in the oven for 1,5 hours at 18O° C, stirring from time to time. Finally, pour the whipped cream and thicken each time as you like.
Serve with: Natural grain rice, Vogerlsalat and a light rose wine.
We have eaten this dish with 4O people (but don’t ask me about the amount of meat anymore).
The longer it sits in the fridge beforehand, the spicier it gets. **
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