This started off as a simpledish, but this has a lot more
flavour due to the brining.

Caraway Roasted Pork Neck
    2 pork necks
   Brine
    4 liters water
    250 ml kosher salt
    250 ml brown sugar
    25ml coarse black pepper
   Rub
    1 house elephant garlic, peeled
    100ml salt
    100ml caraway seeds

Tie the necks by making a loop of string longways around the neck
and then looping the string around the neck 5 or six times in 1 direction, then laying it along the string in the other diretion, finally tying at the knot where your lenghthways loop is tied.

Dissolve the sugar and salt in the water. add the pepper.
Place necks in a non reactive container and cover with brine.
Allow to stand in fridge for 12 hours or overnight.

Grind salt and garlic together to form a paste.
Remove pork from brine, and pat dry.
rub salt paste into the necks, roll in caraway seeds.

Roast at 200C for about a hour or until the juices run clear.