Onion meat from pork neck

Ingredients for 4 servings:

• 1 kg pork neck (collar), fresh without bones
• 3 m.-sized onion(s)
• 1 bottle of beer (Pilsener)
• salt and pepper
• Mustard, Bautzener medium hot
• Paprika powder (sweet and hot)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Schlabendorf style

Peel the onions and cut into slices approximately 3 mm thick, rinse the pork loin and pat dry. Now cut the loin into 2-3 cm thick slices across the grain and cut in such a way that the slices are still connected at the base, i.e. the piece of meat is only separated by about 3/4. Now the spaces in between are liberally seasoned with salt, pepper and paprika and then spread with mustard. Then the spaces are lined with the onion slices and then pressed together. To hold the whole thing together, it is wrapped in kitchen string. Then the roast is seared on all sides and then deglazed with the Pilsener. The roast is then placed in the oven in a sealed roasting pan and basted with the meat juices every now and then. After about 60 minutes (this depends on the age of the pig) the onion meat is cooked and is served with boiled potatoes and a side dish (braised sauerkraut or buttered mixed vegetables would be possible).