Prepare the meat:
Cut the pork neck into even slices (do not cut all the way through so that the meat stays in one piece).
Place a slice of bacon, a thin slice of onion and a piece of bell pepper between each layer of meat.
Seasoning:
Season the outside of the layered roast generously with salt, pepper and paprika powder.
Frying:
Heat a large pan and fry the layered roast all over with a little butter until it has a nice color.
Baking:
Place the roast in an ovenproof dish and pour in the stock.
Cover the dish with aluminum foil and cook in the oven at 180 °C (top/bottom heat) for about 90 minutes. Pour the liquid over it occasionally.
Prepare the mustard sauce:
Melt the butter in a pan, stir in the flour and lightly sauté.
Slowly add the stock and cream, stirring vigorously to avoid lumps.
Stir in both types of mustard and season the sauce with salt and pepper. Bring to the boil briefly until it thickens slightly.
Serving:
Take the finished layered roast out of the oven and pour the warm mustard sauce over it.
It goes wonderfully with potato dumplings, spaetzle or a crispy baguette.
Tip: If you want a little more flavor, you can refine the sauce with a dash of white wine.
Enjoy your meal! Let the irresistible aroma of the layered roast transform your home into a true oasis of well-being.
ADVERTISEMENT
