Soy neck pan

Ingredients for 12 servings:

• 3 ½ kg boned pork neck, sliced
• 5 onions (vegetable onions)
• 1 bottle of soy sauce
• Tabasco
• 50 g spice mix for steak
• 1 bottle of tomato ketchup
• 2 cans of mushrooms

Instructions

Working time approx. 2 hours 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 2 hours 15 minutes

Cut the neck roast into not-too-thick slices. Mix a marinade of 1 bottle of soy sauce, Tabasco (according to the recipe, 1/3 bottle, I always use less), and 50g of steak seasoning. Toss the meat in it and then layer it with the sliced ​​onions in a casserole dish (ideally a large goose roasting pan or two dishes). If there’s any leftover marinade, pour it over the meat. Cover with aluminum foil and let it sit in the refrigerator for 2-3 days. Then pour 1 bottle of ketchup over it so that everything is covered. Cover or cover with aluminum foil and place in the oven for 2 hours at 220°C. Then I sear 2 cans of mushrooms in a pan, place the meat on a platter, pour the marinade over the mushrooms, and serve this separately as a sauce. I serve it with rice and bread.