Summary

Ingredients

• 2 kg pork neck, leaner, boneless
• 2 bell pepper (s)
• 3 onion (s)
• 4 tablespoon oil
• 10 teaspoon spice mix (kebab seasoning)
• 1 ½ kg triplets
• 2 cloves garlic)
• 0.5 ½ cucumber (s)
• 500 g whole milk yohurt, creamy
• 2 tablespoon clarified butter

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Instructions

1. Preparation of the filling:
2. Cut the onions and peppers into thin strips. Heat 2 tablespoons of oil in the pan. Steam the onions and peppers in it for about 8 minutes. Season with salt and pepper, leave to cool.
3. Preparation roast:
4. Cut the length of the pork neck at a distance of approx. 1 cm, but do not cut through. Rub the cracks of the roast well with the kebab seasoning, then distribute the filling in the incisions. Wrap the filled roast with kitchen twine so that the roast stays in shape.
5. Brush the roast with 2 - 3 tablespoons of oil and rub the rest of the seasoning. Place in a drip pan and fry in the preheated oven at 250 ° C with top / bottom heat (convection: 230 ° C) for approx. 30 minutes. Then reduce the temperature to approx. 160 ° C (fan oven: 140 ° C) and finish cooking in approx. 2 1/4 hours.
6. Cook the potatoes in the steamer for about 20 minutes, drain and peel. Heat the clarified butter in the pan and fry the potatoes until crispy. Season with salt and pepper.
7. Tzatziki:
8. Peel and finely chop the garlic or press through the garlic press. Remove the seeds from the cucumber and grate finely. Mix the yogurt, cucumber and garlic and season with salt and pepper.
9. Take the finished roast out of the oven and let it rest for a while. Remove the kitchen twine and cut the roast into thin slices. Serve with potatoes and tzatziki.
10. For me there was also a mixed salad. Was delicious.
11. If there is anything left over: cut the roast into thin slices and slowly heat it in a little oil in a pan, tastes great in a roll with lettuce leaf and tzatziki.