Thuringian-style robber's pan

Ingredients for 4 servings:

• 1 kg boneless pork neck (collar)
• 2 tbsp tomato ketchup
• 1 tbsp mustard (Bautzner)
• 2 garlic cloves
• 2 tsp thyme
• 1 tbsp honey, liquid
• 100 g onion(s)
• 150 ml beer
• 2 tsp, leveled salt
• Pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Cut the pork neck into 1 cm thick slices, but do not cut all the way through. Peel the onions and garlic. Cut the onions into rings and finely dice the garlic. Mix together the remaining ingredients, except for the beer and onions, to make a marinade. Marinate the pork neck for about 1 hour. Place the pork neck in a roasting pan and brush the cuts in the meat with the marinade. Place a few onion rings in between. After the marinating time, press the meat back together as if it were a whole roast. I secured the ends of the neck with a few roulade pins. Now place the remaining onion rings on the pork neck, season with pepper, and pour the cup of beer over it. Preheat the oven to 180°C (top/bottom heat) and cook the pork neck for about 1 hour, basting it frequently with the cooking liquid. 10 minutes before the end of the cooking time, use the grill function to brown the top. Before serving, slice the comb and arrange. Serve with fresh bread or baguette and a nice salad.