Zubereitung

1. 1

   Pat the slices of pork neck dry and season them on both sides with salt, pepper, caraway and marjoram, then spread them thinly with mustard.

2. 2

   Peel the onions and cut them into rings. Preheat the oven to 180 °C top and bottom heat.

3. 3

   Melt the clarified butter in a roasting pot and layer in the slices of meat, the bacon and the onion rings alternately; the top layer should be bacon and onions.

4. 4

   Pour in the meat stock, put on the lid and braise the pot on the lower shelf.

5. 5

   Take off the lid and carry on cooking the roast uncovered until the top layer has browned and the meat has reached a core temperature of 75 °C.

6. 6

   Season the cooking juices with salt and pepper and serve the slices of meat with the onions, bacon and juices on warmed plates.