Summary

Ingredients

• g 1,500 pork neck, boneless
• 1 teaspoon salt
• 1 lemon (s), the zest
• 2 cloves garlic)
• 1 sprig rosemary
• 4 sprigs thyme
• 1 pinch chili powder
• Black pepper
• 100 ml olive oil
• 2 onions)
• 600 g tomato (s) (plum tomatoes)
• 2 small zucchini
• 100 g olives, black
• 200 ml vegetable stock

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Instructions

1. Strip rosemary and thyme leaves from the stems and finely chop together with salt, lemon zest, garlic and pepper in the food processor or with a knife and mix with the olive oil.
2. Place the roast in a sufficiently large roasting pan and spread the seasoning paste all around. Peel the onions and cut into wedges and add to the meat.
3. Preheat the oven to 150 ° C (top and bottom heat, convection not recommended) and let the roast roast in it for about 3.5 hours. You can turn the roast halfway through the cooking time, but this is not absolutely necessary.
4. In the meantime, remove the seeds from the tomatoes and cut the tomatoes and zucchini into large cubes. After 2.5 hours of cooking, add the tomatoes, zucchini and olives as well as the vegetable stock to the roast and finish cooking. Serve the vegetables for frying.
5. This goes well with rosemary potatoes or a crispy ciabatta and a glass of Pinot Grigio.
6. By the way: At this cooking temperature, 10 minutes of roasting time is irrelevant; the roast cooks without problems and is easy to care for, becomes juicy and still browns nicely.