• Take the kassler to room temperature one hour before cooking. Trim off any excess fat and with a sharp knife.
• Turn oven on and set it to 125C degrees. Heat a cast iron pan to hot. Place the kassler in the pan. Fry the meat to a nice colour all over. Season with salt and pepper.
• Choose an baking dish. A loaf pan is really good for this. The pan should be about the size of the meat. Place the baked kassler in it, rinse the pan with wine and pour the wine into the dish.
• Peel and chop the onion into dish as well, along with a generous amount of herbs. Crush the garlic cloves with the palm of your hand and add them into the dish.
• The idea is that the pork neck should be almost covered in the stock. The amount of liquid will increase as it simmers, so it's not a good idea to fill it to the top. Drizzle olive oil over the meat and cover with foil to prevent the meat drying out.
• Simmer the kassler for 5-6 hours. You can turn the meat every now and then to check that there is enough liquid. The instant version can be done at 150°C for about 3-4 hours but remember; low heat - better result.
• Carefully lift the kassler (overcooked meat is really tender) into a foil wrap to settle.

Gravy

• Strain the broth into the sauce pot and season. Bring it to a boil over high heat and whisk it until a 1 deciliter of liquid remains.
• Meanwhile, mix the butter and flour together with a fork. Mix into the sauce when the reduction is complete. Taste the sauce. There should be salt and pepper. Also there should be little sweetness.
• Cut the Long-simmered Kassler into six pieces and place them on serving plates. Spoon the sauce over the top.