Inlaid Neck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg pork neck
- 1 kg vegetable onion (s)
- 800 ml ketchup
- 0.5 ½ glass peppercorns, green
- 4 tablespoon Worcestershire sauce
- 2 tablespoon Tabasco
- 4 clove (s) garlic, finely chopped
- broth
Print Recipe
Pin Recipe Instructions
- Cut meat into small slices, similar to gyros. Mix all other ingredients except onion rings. Possibly add a little more broth.
- Layer the meat, sauce and onion rings in layers in a roasting dish and leave to stand in the refrigerator for a day.
- Cover and cook in the oven at 200 degrees (160 degrees convection) for 2 hours. Then remove the lid for 15 minutes.
- This goes well with spaetzle, noodles or baguette. If you like, you can also layer some peppers in strips.
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