Roast kebab

Ingredients for 4 servings:

• 1 kg boneless pork neck
• 50 g red bell pepper(s), washed, skinned, pitted, diced
• 150 g shallot(s), cleaned, finely diced
• 6 garlic cloves (approx. 15 g), cleaned, finely diced
• 25 g dried tomatoes, finely diced, alternatively tomato paste
• 40 ml olive oil
• 1 tbsp celery leaves, washed, finely chopped
• 1 tbsp lovage, washed, finely chopped
• 40 g biscuit(s) (Kemm’sche cakes), alternatively brown peppernut biscuits
• ½ tsp chili flakes, dried, without seeds
• 1 tsp, dried rosemary, finely chopped
• 1 tsp, chopped oregano, shredded
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• 150 g bell pepper(s), red
• 75 g tomatoes, peeled, pitted, diced
• 50 g dried tomatoes, diced
• 50 g shallot(s), cleaned, finely diced
• 250 ml vegetable broth, homemade, see instructions
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 50 minutes

with homemade kebab spice mix

Prepare the bell peppers, tomatoes, shallots, garlic cloves, sun-dried tomatoes, fresh greens, and dried herbs as described in the ingredients list. Make a salt-free broth from the resulting fresh vegetables with 300 ml of water. Strain the remaining liquid, reserve, and discard the remaining liquid. For the spice mix, sauté the required diced bell peppers, shallots, garlic, and sun-dried tomatoes in the oil, stirring frequently until translucent. Then let cool slightly. Blend this mixture with the diced greens, dried herbs, and crumbled cake in a food processor until a paste forms. Wash the meat, pat dry, and make fan-shaped cuts along the top at intervals of 1-2 cm. Do not cut through. Spread the kebab mixture evenly between the meat flaps and on the outside. Shape the meat and secure with kitchen string. Preheat the oven to 250°C (top/bottom heat). Combine the remaining diced tomatoes, bell peppers, and shallots with the broth in a roasting pan, season with salt if desired, place the meat on top, and cover the roasting pan with a lid. Place the pan on the middle shelf of the oven. Cook for the first 30 minutes at 250°C, then for another 75 minutes at 150°C. Remove the lid and continue cooking at the same temperature for another 30 minutes. The roast will then be cooked through and a crust will have formed. Remove the roast, let it rest for about 5 minutes, remove the kitchen string, and slice thinly. Serve with tzatziki and boiled potatoes.