Robber's roast

Ingredients for 6 servings:

• 1 ½ kg pork neck, boneless, in one piece
• 1 liter of water
• 2 cloves garlic
• salt and pepper
• Paprika powder
• Garlic
• 1 jar mustard, medium hot
• 1 jar cucumber(s)
• 3 onions
• 100 ml ketchup
• possibly cream
• Butter or oil
• n. B. Soup vegetables
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Thuringian style

Cut the pork neck into slices (1 to 2 cm thick), but do not cut all the way through. Season with salt and pepper, then brush the roast generously with mustard between the slices, and stuff the roast generously with mustard. Quarter the cucumbers, slice the onions into rings, and stuff the slices in between (plenty). Sprinkle with more seasoning (as desired) and rub in the remaining mustard. Then secure the pieces together with shish kebab skewers or tie them with twine. Add a little butter/oil and, if desired, some soup vegetables to the roasting pan, place the roast on top, and roast in a preheated oven at 180 to 200 degrees Celsius (fan oven) for about 30 minutes. Then pour over 500 ml to 1000 ml of water and let it simmer. Chop the garlic and occasionally baste the roast with the sauce, adding more water if necessary. Leave the entire roast in the oven at 180 degrees Celsius for about another 90 minutes. Thicken the sauce with cream and season with salt and pepper. It goes best with dumplings/potatoes with red cabbage.