Robber's roast Thuringian style

Ingredients for 8 servings:

• 2 kg pork neck in one piece without bones
• 1 jar of pickles
• 2 onions
• 1 small jar of mustard
• salt and pepper
• 1 vegetable stock cube
• 1 bunch of soup vegetables
• 3 tbsp tomato paste
• 3 tbsp oil
• possibly cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

Cut the pork neck into slices, making sure not to cut all the way through. Season with salt and pepper between the slices and spread generously with mustard. Quarter the cucumbers and place two quarters between each slice. Divide the onions, cut them into rings and place them in between the slices as well. Gently press everything together and tie with strong string. Roughly chop the soup vegetables and place them in an oiled pan. Place the roast on top and roast in a hot oven at 180°C (top/bottom heat) for 30 minutes. Then pour in 1 liter of water, add the stock cube and tomato paste and mix everything well. Return the whole thing to the oven for another 90 minutes. Occasionally pour the resulting stock over the meat. Thicken the sauce with cream, if desired, and season with salt and pepper.