Pork Neck with Onion Sauce

Mix all the ingredients of the marinade well with a whisk, marinate the pork neck for a few hours or possibly overnight. Remove the meat from the marinade, dry with kitchen roll. Rub meat with salt and place in roasting pan. Pour boiling water over the meat and put the roasting pot into the stove heated to 220 °C.

Turn the meat from time to time to the other side, after about twenty-five minutes reduce temperature to 180 °C.

Sprinkle onions next to the meat, add tomato puree and paprika as soon as the onions are translucent. Add gravy, Madeira and remaining marinade, baste the roast with sauce from time to time.

Roasting time after browning: seventy-five minutes.

Cooking test: when piercing the meat with a fork, the escaping juices must be clear (meat thermometer 85 °C). Cut the meat into slices, arrange and baste with the onion sauce.

Tip for caraway lovers: fifteen minutes before the end of the roasting time, mix 1 to 2 teaspoons of caraway into the sauce.

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