Onion roll roast

Ingredients for 8 servings:

• 2 kg pork neck, boneless
• 250 g onion(s)
• 1 tsp thyme, freshly chopped
• 1 tbsp, picked parsley, finely chopped
• 1 tbsp salt and pepper
• Paprika powder, sweet
• 120 g carrot(s)
• 80 g celery
• 80 g parsley root(s)
• 100 g onion(s)
• 80 g leek
• 2 cloves garlic
• 1 small can of tomatoes, diced
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 3 tbsp vegetable oil
• 350 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 190°C. Cut the pork neck (or have the butcher cut it for a rolled roast) so that it can be rolled into a rolled roast. Cut the onions into rings and blanch them briefly in boiling water, remove them from the water with a slotted spoon, spread the onions on a kitchen towel and let cool. Season the rolled roast with the spices and herbs, then distribute the onions evenly over the top. Roll up the rolled roast and tie it (see Carsten Dohrs’ video, tying roasts, roulades and poultry), then season the outside as well. Wash and trim the vegetables, then chop them finely. Heat the oil in a roasting pan and sear the rolled roast all over, then remove and set aside. Add the vegetables and tomatoes to the roasting pan, sauté, add the herb sprigs, place the rolled roast on the bed of vegetables, and add 125 ml of water. Place in a preheated oven at 190°C for 2 hours, gradually adding the remaining water. If the rolled roast becomes too brown, cover with aluminum foil. Remove the rolled roast from the oven, wrap it in aluminum foil, and let it rest. Strain the sauce through a sieve and reduce, then season to taste. This dish goes well with potatoes, mashed potatoes, or pasta.