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Spiced roast from the Roman pot

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Ingredients for 4 servings:

  • 1 kg boneless pork neck
  • 8 slices of bacon
  • 3 m.-sized onion(s), cut into rings
  • salt and pepper
  • 1 tomato(s), diced
  • 1 cup water or broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The neck roast is cut into 1.5–2 cm wide slices. Place the first slice flat on the countertop, season lightly with salt and pepper, and top with a slice of bacon and a few onion rings. Place the next roast slice on top, then season and top as described. Once all the slices have been seasoned and stacked on top of each other, wrap the roast a few times with twine and place it in a well-watered Roman pot. If you’d like some gravy, add a cup of water or stock and a few tomato pieces. Place the pot with the lid on and put it in the oven at 180–200°C for a good 90 minutes. Remove the lid after about 75 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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