Summary

Ingredients

• 1 kg pork neck
• 1 large vegetable onion (s)
• 2 cloves garlic
• 3 teaspoons oregano, grated
• 2 teaspoons thyme
• 1 ½ teaspoon salt
• 1 ½ teaspoon black pepper
• 1 ½ teaspoon paprika powder
• 1 teaspoon marjoram, rubbed
• 1 teaspoon sugar
• 1 teaspoon rosemary, rubbed
• 1 teaspoon coriander powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ chili powder
• 1 teaspoon onion powder, optional
• 1 teaspoon garlic powder, optional

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Instructions

1. The meat should be in the freezer for about 1.5 to 2 hours before preparation, then it is easier to cut. With larger portions it could stay there a little longer, you have to see that.
2. Cut the meat into 5 - 7 mm wide slices, but do not cut through. Mix the spices together and then massage into the incisions and on the outside of the meat. The onion and garlic powder is optional, as fresh onion and garlic will be added later. Then
3. Seal the meat in an airtight container and place in the refrigerator for 12 - 24 hours.
4. Halve the onion and cut both halves into thin slices. I take a vegetable onion because I don`t find its taste quite so aggressive. But it`s a matter of taste. Chop the garlic cloves into small pieces.
5. Take the meat out of the refrigerator, dry it briefly on kitchen paper (only the beds) and distribute the onion slices and the chopped garlic in the incisions. Then tie the fan roast with a piece of string. Alternatively, you can fix the roast with kebab skewers.
6. Preheat the oven to 180 ° C top / bottom heat or 175 ° C convection. Cook the roast on the rack on the middle rack for about 75 to 90 minutes. It works better with a meat thermometer. A core temperature of 75 - 78 ° C is ideal, depending on the oven and thermometer. Of course, this also works on the grill with an ambient temperature of around 180 ° C and a roasting thermometer.
7. I still put a fat pan with a little aluminum foil under the roast, which saves me most of the time cleaning the oven.
8. After the roast is ready, cut about 5 - 7 mm wide slices across the existing incisions with a sharp knife. Do not remove the threads or skewers until they get in the way of cutting. This keeps the roast taut while it is being cut.
9. Then put everything in a bowl and serve. This goes well with a fresh salad, tzatziki, rice etc., whatever you like.
10. With larger portions, the ingredients can be scaled accordingly. When it comes to the cooking time, however, the thermometer is the safest option, because when cooked through, not only the mass, but also the shape of the piece of meat has an influence on the cooking process / cooking time.