Roast stuffed with onions

Roast stuffed with onions

The pork neck instead of being rolled is prepared in layers stuffed with onions, chillies, garlic and lemon zest. A surprising combination. try also this fresh porcini risotto recipe too.

Ingredients

Main course For 4 people

1 pork neck of approx. 1.8 kg

3 red onions

2 chillies

4 cloves of garlic

4 tablespoons of olive oil

1 lemon

4 tablespoons of fleur de sel

2 tablespoons of pink pepper

50 g of watercress

Freind's kitchen recipes, Quail wrapped in bacon.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Total time:

1 h 50 min

Cut the piece of meat into three homogeneous pieces horizontally.

Cut the onions into thin slices. Coarsely chop the peppers. Squeeze the garlic into the oil and add the grated lemon zest. Brush the lower steak with the garlic and lemon marinade. Season with a little fleur de sel and pepper.

Cover it with onions and chillies.

Repeat this process until you have run out of meat, onions and chillies.

Arrange the kitchen twine on the work surface and place the roast on top.

Tie the roast well. Season the meat with salt and pepper. Preheat the oven to 180 degrees. Arrange the roast in a baking tray lined with baking paper. Bake in the center of the oven for approx. 90 minutes. Remove the roast from the oven, remove the string and slice the meat. Arrange it on plates with watercress and serve with a side of baked potatoes and yoghurt sauce.

Useful tips

If you have any meat left over, mix it with mango cubes and spring onions. Drizzle with a little olive oil and vinegar. Season with pink pepper and salt and serve as a salad. You may be interested to read healthy yogurt cake recipe/ lentil cappuccino.

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