Roast pork kebab style

Ingredients for 6 servings:

• 2 kg lean, boneless pork neck
• 2 bell peppers
• 3 onions
• 4 tbsp oil
• 10 tsp spice mix (kebab spice)
• 1 ½ kg treble hooks
• 2 garlic cloves
• ½ cucumber(s)
• 500 g creamy whole milk yogurt
• 2 tbsp clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Prepare the filling: Cut the onions and bell peppers into thin strips. Heat 2 tablespoons of oil in a pan. Sauté the onions and bell peppers for about 8 minutes. Season with salt and pepper, and let cool. Prepare the roast: Make lengthwise cuts in the pork neck about 1 cm apart, but do not cut all the way through. Rub the slits in the roast thoroughly with kebab seasoning, then distribute the filling into the cuts. Wrap the stuffed roast with kitchen string to keep its shape. Brush the roast with 2-3 tablespoons of oil and rub in the remaining seasoning. Place in a roasting pan and roast in a preheated oven at 250°C with top/bottom heat (fan: 230°C) for about 30 minutes. Then reduce the temperature to about 160°C (fan: 140°C) and finish roasting in about 2 1/4 hours. Steam the potatoes for about 20 minutes, drain, and peel. Heat the clarified butter in a pan and fry the potatoes until crispy. Season with salt and pepper. Tzatziki: Peel and finely chop the garlic or press it through a garlic press. Remove the seeds from the cucumber and finely grate it. Mix the yogurt, cucumber, and garlic and season with salt and pepper. Remove the roast from the oven and let it rest for a while. Remove the kitchen string and thinly slice the roast. Serve with potatoes and tzatziki. I also served it with a mixed salad. It was delicious. If you have any leftovers, cut the roast into thin slices and gently heat them in a pan with a little oil. It tastes great in a bread roll with lettuce and tzatziki.