Summary

Ingredients

• 2 kg pork neck, boneless
• 250 g onion (s)
• 1 teaspoon thyme, freshly chopped
• 1 tablespoon, leveled parsley, finely chopped
• 1 tablespoon salt and pepper
• Paprika powder, noble sweet

For the sauce:

• 120 g carrot (s)
• 80 g celery
• 80 g parsley root (s)
• 100 g onion (s)
• 80 g leeks
• 2 cloves garlic
• 1 small Can (s) tomato (s), diced
• 1 sprig rosemary
• 2 sprigs thyme
• 3 tablespoon vegetable oil
• 350 ml water

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Instructions

1. Preheat the oven to 190 ° C.
2. Cut the neck of pork (or have the butcher cut it for roll roast) so that you can roll it into a roll roast.
3. Cut the onions into rings and briefly blanch them in boiling water, remove them from the water with a slotted spoon, spread the onions on a kitchen towel and allow to cool.
4. Season the roll roast with the spices and herbs, distribute the onions evenly on top. Roll up and tie the roll roast (see video by Carsten Dohrs, tying roasts, roulades and poultry), then season the outside as well.
5. Wash and clean the vegetables, then cut them into small pieces.
6. Heat the oil in a roasting pan and sear the roast all over, then remove and set aside.
7. Put the vegetables and tomatoes in the roaster, sweat them, add the herb sprigs, place the roast on the bed of vegetables and add 125 ml of water, place in the oven preheated to 190 ° C for 2 hours, gradually adding the rest of the water. If the roll roast gets too dark, cover with aluminum foil.
8. Take the roast out of the oven, wrap it in aluminum foil and let it rest.
9. Pass the sauce through a sieve and let it boil down, season again to taste.
10. Potatoes, mashed potatoes or pasta go well with it.