Devil Roast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pork neck 3-4 kg
- Cream or crème fraîche
For the marinade:
- 2 bottles ketchup, (shashlik ketchup)
- 2 onions)
- 4 clove (s) garlic
- 1 tablespoon mustard
- 1 teaspoon, leveled chili powder
- 1 teaspoon salt
- 2 teaspoons oregano
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Remove the meat from cooking.
- Dice the onions, mash the garlic and mix both with the other ingredients for the marinade. Let the meat soak in the marinade in the roaster for a day, turning occasionally.
- Turn the meat over again and add 1 cup of water. Cover and cook (with lid or aluminum foil) at 180 ° C for approx. 2 hours.
- When the roast is done, remove the meat and cut into slices. Strain the sauce, season to taste and mix with a little cream or crème fraîche.
- This goes well with spaetzle, white bread and cucumber salad.
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