roast onions

Ingredients for 6 servings:

• 1 ½ kg pork neck
• 1 ½ kg onion(s)
• salt and pepper
• Paprika powder, hot
• marjoram
• rosemary
• 1 tbsp mustard, medium hot
• Sunflower oil
• cornstarch

Instructions

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

Mix the spices thoroughly as follows: 1/3 salt, 1/3 paprika, 1/9 white peppercorn, 1/9 marjoram, 1/9 rosemary. Pour into a coarse shaker. I always make the mixture in advance as it is so versatile. Cut the meat into slices about 1 cm thick, sprinkle one side with the spice mixture and layer in a bowl with the seasoned side down. Season the surface and set the bowl aside. Peel the onions and slice them into rings. Fry in a roasting pan until they are lightly browned and then set aside. Preheat the oven to approx. 200 °C. Fry the meat slices in batches in a little oil on both sides and set aside on a plate. After each frying, fill the pan with a little water, clean the bottom with a spatula and pour the stock over the onions. When the pan is full, the stock should be three-quarters full of the onions; if not, top up with water. Now layer the meat slices, overlapping them, on top of the onions. Bring to a boil, cover, and place in the oven. After 40 minutes, remove the lid and baste the meat occasionally with the stock. Total cooking time: 60 minutes. Place the roasting pan on the stove and remove the meat. Bring the sauce to a boil, season with salt, pepper, and mustard, and thicken if necessary. Serve with the meat.