Summary

Ingredients

• 1 ½ kg pork neck, loosened
• 3 medium onion (s)
• 1 clove garlic
• 3 cans mushrooms, each 850 ml
• Salt and pepper, whiter
• 400 g sour cream or creme fraiche
• 400 g whipped cream
• 1 liter tomato ketchup
• 1 glass Letscho, (700 ml) or Ajvar

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Instructions

1. Cut the meat into approx. 1.5 cm thick slices and pound them flat. Peel the onion and garlic. Cut the onion into rings. Halve the garlic and rub a large roasting pan with it. Drain the mushrooms well.
2. Season the meat with salt and pepper. Line the bottom of the roaster with approx. 3 meat slices. Spread about 1/2 onion and mushrooms on top. Mix the sour cream and cream. Pour about half over the meat so that it is completely covered. Then put another layer of meat, onions and mushrooms on top. Cover this layer with half of the ketchup. Repeat the meat, onion and mushroom layers and alternately cover with the rest of the cream mixture or the ketchup.
3. Place the rest of the meat on top and pour lecho or ajvar over it. Cover everything in the preheated oven (electric stove: 200 °, convection: 175 °, gas level 3, simmer for approx. 2 hours.
4. Potatoes and rice go well with this.