Zubereitung

1. 1

   Cut the pork neck into eight fist-sized pieces of about 150 g each and pat them dry all over.

2. 2

   Mix the salt, the pepper and the dried marjoram. Brush the pieces of meat with the rapeseed oil and massage the spice mixture in firmly; marjoram is the only herb that belongs on a Mutzbraten.

3. 3

   Leave the seasoned meat covered at room temperature to take on the seasoning.

4. 4

   Preheat the airfryer to 180 °C.

5. 5

   Lay four pieces into the basket in a single layer with space between them and stack nothing; the other four pieces go into a second batch. Cook at 180 °C.

6. 6

   Turn the pieces with tongs and carry on cooking at 180 °C until the surface is deeply browned and the meat has reached 70 °C in the centre. Pork must be cooked right through and must not stay pink inside.

7. 7

   Cook the second batch in exactly the same way and keep the first portion warm meanwhile in the oven at 80 °C conventional heat.

8. 8

   Peel the onions, cut them into thin rings and serve them raw with the hot Mutzbraten.