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Classic Spießbraten | Juicy and Stuffed with Onions
(0)
120 min
Masterpiece
Knuspr-Küche
Deutscher Hausmannskost-Klassiker: Zarter Schweinenacken, saftig gefüllt mit karamellisierten Zwiebeln, geräuchertem Speck und Senf, im Ofen mit dunklem Bier goldbraun geschmort.
Ingredients
Preparation method
Preparation & onion filling
For the filling, peel three of the four onions and cut them into thin strips. Peel and finely chop the garlic cloves. Finely dice the smoked bacon. Heat 1 tbsp clarified butter in a pan and render the diced bacon for 2–3 minutes until crispy. Add the onions and chopped garlic and sauté over medium heat for about 6–8 minutes until soft and golden brown. Season with 1 tsp sweet paprika powder, 1 tsp dried marjoram, a pinch of salt, and black pepper. Remove from heat and allow to cool briefly.
Pat the pork neck dry. Using a long, sharp knife, butterfly it horizontally (butterfly or roll cut) to create an evenly thick, unfolded sheet of meat. Rub both sides of the meat with salt, black pepper, 1 tsp sweet paprika powder, and 1 tsp ground caraway. Spread the medium-hot mustard evenly over the inside.
Spread the prepared onion and bacon mixture evenly over the mustard-coated inside of the pork neck, leaving about a 2 cm border around the edges. Roll the pork neck up tightly from the long side into a firm roll. Tie securely with kitchen twine at regular intervals so that the filling stays inside the meat during roasting.
Chef's tip
Tied to perfection: Use unbleached pure cotton kitchen twine. If you roll the roast tightly and tie it evenly after filling, it will stay wonderfully juicy and keep its shape throughout cooking.
Side dish tip: Hand-scraped spätzle, potato dumplings, or a lukewarm Bavarian potato salad pair wonderfully with the hearty beer sauce and savoury onion filling.
110 min
Masterpiece
