Roast pork from pork neck

Ingredients for 6 servings:

• 2 ½ kg pork neck with bone
• 250 g carrot(s)
• 250 g celery
• 3 large onions
• 2 medium-sized garlic cloves
• olive oil
• 2 handfuls of marjoram, dried
• 1 tsp, dried rosemary, dried
• salt and pepper
• Paprika powder, sweet
• 1 tbsp, leveled tomato paste
• 2 bay leaves
• Vegetable broth or meat broth

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

rustic, delicious, buttery soft

Wash the meat, pat dry, and place on a clean baking tray. Massage the meat vigorously with olive oil. Distribute the marjoram, rosemary, paprika, salt, and ground pepper evenly in the olive oil and press down lightly. Finally, tightly tie the marinated pork in cling film and refrigerate for 24-48 hours. Preheat oven to 200 degrees. Set the large hotplate with the roasting pan to full power. Remove the wrapped meat from the film. Sear the marinated meat on all sides until it is nicely browned. Remove the roast and set aside. Sear the carrots, celery, onions, garlic, and tomato paste. Place the roast on the bed of vegetables and deglaze everything with vegetable or meat stock until the meat is half covered. Add 2 bay leaves, put the lid on, and place in the preheated oven. Bake for 20 minutes at 200°C, then reduce to 160°C. Once the cooking time is up, arrange the food on a platter and keep it warm in the switched-off oven. Strain the sauce through a sieve, reheat, and thicken again if necessary. Season to taste.