John Myers
Ingredients for 5 servings:
- 2 ½ kg pork neck
- 800 g tomatoes, chopped, from the can
- 200 g sour cream
- 1 kg onion(s)
- 6 tbsp herb vinegar
- 4 bay leaves
- 5 tbsp pepper, mixed
- 30 g salt
Instructions
Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 40 minutes
Cut the pork neck into 3 x 3 cm pieces and place in a large bowl. Slice the onions into rings and add to the meat. Add the remaining ingredients and mix well. Refrigerate the marinated meat for 24 hours, stirring occasionally and gently massaging the marinade into the meat. Then thread the finished meat onto skewers and grill, turning frequently. Serve with white bread and a simple salad.
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