Onion Meat from Pork Neck
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork neck (comb), fresher boneless
- 3 medium onion (s)
- 1 bottle beer (Pilsener)
- salt and pepper
- Mustard, Bautzen medium hot
- Paprika powder, (noble sweet and spicy)
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into 3 mm thick slices, rinse the pork neck and pat dry.
- Now divide the comb across the grain into 2-3 cm thick slices and cut, but in such a way that the slices are still connected to each other at the base, i.e. the piece of meat is only separated about 3/4 of the way. Now the gaps are seasoned with salt, pepper and paprika and then coated with mustard. Then the gaps are covered with the onion slices and then pressed together. To hold the whole thing together, you wrap it with kitchen thread. Then the roast is seared vigorously on all sides and then extinguished with the Pilsener.
- The roast is then put into the oven in the closed casserole and is doused with the gravy from time to time.
- After about 60 minutes (this depends on the age of the pig) the onion meat is done and served with boiled potatoes and a side dish (braised sauerkraut or mixed butter vegetables would be possible).
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