Festive pork neck roll

Jewish cuisine

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Description Products Steps

A festive, hearty dish that takes a long time to prepare, but is ideal for a large company. Pork neck goes perfectly with bacon and bell pepper; in addition, the meat itself is very tender.

1. Calories
   277,62 kcal
2. Protein
   10,57 gram
3. Fat
   24,99 gram
4. Carbohydrates
   2,91 gram
5. ~ Time
   4 H 30 Min
6. Pepper
7. Complexity

Products per 15 serving:

1. Pork neck

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   1800 g
2. Bulgarian pepper

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   6 pcs. = 900 g
3. Bacon

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   200 g
4. Hard cheese

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   150 g
5. Vegetable oil

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   100 g
6. Garlic

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   5 cloves = 25 g
7. Salt

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   1 tsp. = 7 g
8. Oregano (oregano)

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   1 tsp. = 4 g
9. Black pepper ground

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   0.5 tsp. = 2.5 g
10. Paprika

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    1 tsp. = 3 g
11. Lemon juice

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    1 tsp. = 5 g
12. Mustard

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    1 tsp. = 8 g
13. Honey

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    1 tbsp. l. = 28 g

Steps:

1. 
   Pre-soak the meat in mineral water to make it softer.
2. 
   Cut the pork neck into one large layer and beat it well with a kitchen hammer. Coat it with marinade and leave it in the refrigerator for 180 minutes.
3. 
   Bake the peppers in the oven at 220°C for 25 minutes, then remove and peel.
4. 
   Arrange the meat and alternately add pepper, bacon, and cheese. Wrap it in a roll, secure with skewers if necessary and bake in the oven at 200°C for one hour.
5. 
   Serve the meat on a large platter, first cut it into thin long pieces so that you can see all the layers of the roll.

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