Summary

Ingredients

• 2 kg pork neck
• 4 onion (s)
• 100 ml rapeseed oil

For the rub:

• 3 tablespoon paprika powder
• 2 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon salt
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon mustard seeds
• 1 tablespoon pepper, more colorful
• 1 teaspoon garlic powder

For the sauce:

• 200 ml Metaxa
• 400 g crème fraîche
• 400 ml cream
• 6 tablespoon ajvar
• 4 tablespoon tomato paste
• 500 g mushrooms
• 3 bell pepper (s)
• Cheese, grated, optional, 250 g - 300 g

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Instructions

1. Cut the pork neck into 1 cm thick slices, then into medium-thickness strips. Cut the onions into fine strips. Place the pork and onions in a large bowl.
2. Mix the spices into a rub.
3. Pour the oil and spice mixture over the meat and mix well. Refrigerate for at least 4 hours, preferably overnight.
4. Cut the mushrooms and peppers into small pieces. Set aside.
5. Heat a Dutch oven to medium-high. Sear the meat in portions, then remove and set aside.
6. Add the tomato paste and ajvar to the Dutch oven and roast for roughly 2 minutes. Pour in the Metaxa, stir well, and let reduce for roughly 5 minutes. Add the cream and crème fraîche, stir well, and bring to a boil. Stir in the mushrooms, peppers, and meat.
7. Transfer to the oven and cook at 170°C (340°F) to 200°C (390°F) for 30-45 minutes until the pork reaches an internal temperature of 63°C (145°F).
8. Optional: add roughly 250-300 g cheese to the mixture before transferring to the oven.