Ingredients
Garlic, to taste
1 ½ kg of pork (scallops)
3-4 tablespoons of mustard
3-4 tablespoons of tomato sauce
Salt, pepper and walnut
meg to taste Onion paprika
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1 cup of water
preparation
1. First cut the pork neck from the top at a distance of about 2 – 3 cm so that the individual slices are still attached.
Next, create a strong seasoning mixture of mustard, ketchup, salt, pepper, paprika and nutmeg and spread it in the resulting spaces.
2. Now place 1-2 slices of onion and, if desired, garlic in each space. You can brush any remaining seasoning mixture over the roast.
3. Now place in the roasting tube (or a closed saucepan) with 1 cup of water and cook in the oven at 220 degrees for about 2 hours.
Then let it crisp for another 20 minutes without the tube for roasting or the lid of the pan.
This roast tastes great with bread, but also with potatoes and vegetables. Ideal for parties as the roast stays warm for a long time in the oven and only gets better with time.
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