First, preparing the brine. To two liters of water you need to take a dozen Bay leaves, 6 tbsp honey, 3 sprigs of rosemary 12 sprigs of thyme, same of parsley, 2 heads of garlic. Garlic needs directly with the skin to shred the flat side of a knife. In addition, you will need 2 tbsp of black pepper and 100 g of coarse sea salt. All of this needs bring to the boil, let it boil until the sugar has dissolved, then cool. It should be noted that the smell at this stage is already fabulous. In the cold brine to put a five-pound piece of pork neck. Ten hours. Yes, for a long time, you say. But it's worth it!

After you remove the meat, rinse it under cold water to rid of excess salt. Washed meat should be wiped dry with paper towels and allow to soak for half an hour to drain any excess liquid, then wipe with a towel.

During this time, while the neck dries out, it is necessary to prepare the stuffing. With figs trim the stem and finely chop. Alternatively, fresh figs that is in stores is not always possible to use dried figs, which, before to turn into stuffing for pork neck should be soaked for several hours in water, and then turn to mush with the blender. I just finely cut. So figs to shift in a saucepan, add 100 g of sugar, the finely chopped shallot 4 heads, finely chopped fennel - 50 g, garlic - 8 cloves, pour all of this balsamic vinegar - 100 ml, not to forget pepper and simmer on low heat for 20 minutes. The filling will resemble something kind of sweet chutney. This chutney interferes with white bread crumbs and the contents of the saucepan and then cooled

In the pork neck is cut in such a way as to create a sort of a deep pocket. In his pocket lay the stuffing, a piece of meat tied culinary thread. Knitting should be carefully to keep the stuffing from getting out.

Now the meat must be fried in a pan with vegetable oil. Fry until browned and send out for an hour or an hour and twenty in the oven, preheated to 180*C. then remove, wrap in foil and let rest 20 min.

During this time, you need to cut 4 bullocki fennel into small segments, or finely chop, pour boiling water so that the water barely covers the pieces of fennel and throw into the water a few pinches of sugar, 50 g butter and a pinch of salt. Then boil on a high heat. When the liquid starts to boil, mix the fennel, so he got soaked with oil and sugar and Carmelitas until Golden brown.