Roast pork neck African style

Ingredients for 6 servings:

• 2 kg boneless pork neck
• 2 onions
• 2 cloves garlic
• 1 liter vegetable broth
• 2 tbsp, heaped tomato paste
• 2 tbsp brown sugar
• 3 tbsp Worcestershire sauce
• 8 tbsp vegetable oil
• 4 tbsp red wine vinegar
• 2 tsp, heaped African Barbecue spice mix
• 1 tsp, leveled garlic granules
• 1 tsp, leveled salt
• 200 ml red wine, strong (South African or similar)
• 100 g crème fraîche
• n. B. Sauce thickener
• 1 chili pepper(s), medium hot

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 7 hours

excitingly spicy roast

Wash the pork neck and pat dry. Rub it with the African Barbecue spice mix, garlic granules, and salt. Place the seasoned piece of meat in a large pot or roasting pan. In a small container, combine the oil, red wine vinegar, Worcestershire sauce, and brown sugar, stirring vigorously with a whisk until the sugar has dissolved. Carefully pour the mixture over the seasoned piece of meat and brush it all over. Cover and refrigerate for at least 4 hours to marinate. Halve the peeled onions and slice crosswise, then chop the garlic and chili with the seeds. After this time, return the pot to the stove and carefully brown the meat all over, taking care not to burn the spices. Briefly sauté the tomato paste, then add the onions, garlic, and chili to the meat and cook until translucent. Deglaze with the red wine and half of the stock, then simmer with the lid on low for 1 hour. After the time, turn the roast, add the remaining broth, and simmer gently for another hour with the lid on. Finally, stir the crème fraîche into the sauce. The sauce doesn’t need to be strained. Thicken with a sauce thickener if desired. Serve with boiled potatoes and/or dumplings and a salad.