Layered meat from the roasting pan layered with potatoes

Ingredients for 10 servings:

• 12 pork neck steaks, approx. 1.5 cm thick slices, approx. 170 g each
• 60 g BBQ rub (Magic Dust)
• 6 vegetable onions (approx. 130 g each)
• 765 g potatoes
• 6 bell pepper(s), red
• 1 bottle of BBQ sauce (Bull’s-Eye), approx. 300 ml
• 400g bacon
• 4 garlic cloves
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

Sprinkle the meat with salt and pepper on one side and BBQ rub on the other. Peel the potatoes. Slice the onions, bell peppers, and potatoes. Peel the garlic cloves. Spread 1.5 onions and 1 crushed garlic clove on the bottom of the roasting pan. Line the inside of the roasting pan with bacon, folding it over the edge starting at the bottom. Then layer it three times. Each layer contains 4 slices of meat, 100 ml BBQ sauce, 1.5 onions, 255 g potatoes (about 5 potatoes), 1.5 bell peppers, and 1 crushed garlic clove. Finally, fold the bacon that hangs outwards inwards. Preheat the oven to 200°C (top/bottom heat). Place the pan on a rack or baking sheet in the lower third of the oven. Reduce the temperature to 150°C (300°F). Let the layered meat braise for 3.5 hours. 1 finished portion corresponds to approx. 529 g Kcal: 711 Fat: 39.1 g Saturated Fatty Acids: 15.9 g Carbohydrates: 36.3 g Sugars: 22.4 g Protein: 51.7 g Salt: 2.7 g