Spit roast

Ingredients for 4 servings:

• 1 kg pork (boneless pork neck)
• 4 onions
• 2 cloves garlic
• e.g. salt and pepper
• 1 jar white wine (small jar)
• some caraway

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Bad Dürkheim spit roast

The pork neck is cut into goulash-sized pieces. The onions and garlic are peeled and chopped. In a bowl, the onions and garlic are salted and mashed with a potato masher until juices run. Then the meat cubes are salted and peppered, added to the onions, and mixed well. The bowl is covered and placed in the refrigerator overnight. To roast, the meat is removed from the bowl, placed in portions on long skewers, and roasted over hot embers for 25-30 minutes. The onions are placed in a pot with a small glass of white wine and a sprinkling of caraway seeds, and the pot is placed over the embers. The cooked onions are eaten with a spit roast and a bread roll.