Rub the neck of pork well with cumin, salt, pepper, basil and a few cloves of crushed garlic. Put it in a cool room for one night.
The next day, first sprinkle the neck of pork with a little fruit vinegar and fry it in butter fat. Then pour the cider and finish cooking the roast in the oven. Turn the roast to the other side and baste it once more. When the roast is done, take it out of the roaster and keep it warm. Sprinkle the gravy with flour to thicken it.
Then add apple cider to the sauce and season to taste.
Serve with parsley potatoes and salad.
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