Pork Neck with Cola from Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg pork neck
- 2 onions)
- 2 cloves garlic)
- 1 chilli salt, fresh or dried
- 3 tablespoon olive oil
- Salt and pepper, hot as rose
- Paprika powder
- 0.5 liter ½ cola
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for 1 hour.
- Process the onions, garlic, chilli peppers, olive oil, salt, pepper and paprika into a paste using a mixer.
- Pat the meat dry and coat all over with the paste, put the rest in the Römertopf and place the roast on top. Pour half of the cola.
- Place the closed Römertopf in the cold stove and heat to 200 ° C top / bottom heat. After 1 1/2 hours, pour in the rest of the cola.
- After 2 hours, pour off the gravy and put it in a saucepan for the sauce, put the Römertopf in the oven without the lid, turn the stove back to 170 ° C, after another 1/2 hour turn the roast, after 3 hours the oven turn back to 130 ° C and put the lid back on.
- Now cook for another 45 - 60 minutes at 130 °.
- Let rest for 10 minutes before cutting. Meanwhile, season the sauce to taste.
- The roast will be super soft and juicy.
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