Pork with Jerusalem artichokes

• 5 garlic cloves
• 800 g Jerusalem artichokes
• 2 kg coa

Peel the garlic and slice thinly.

Peel the Jerusalem artichokes.

Layer the bottom of the casserole dish with coarse salt and then arrange the Jerusalem artichokes and pork neck on top.

Sprinkle with garlic and coriander, then cover it all with salt.

Cook in the oven for 2 hours. Rest for 15 minutes before serving.