Pork Neck stuffed with Onions

Getting creative in the kitchen during Corona times is vital to keep sane.

Buying larger portions of meet is good. The cooked product can be used up in different ways. The last piece of pork neck at the but cher was mine.

I cut it 3 times against the grain 2/3 down. Seasoned with salt and pepper and a good rub of mustard and stuffed onion slices in the cuts.

To hold it together I used kitchen twine and made it into a sloppy package. An onion fell out during the searing in the pan and I stuffed it back in.

Recipe for 4:
950 g pork neck
2 Medium onions
Mustard
1 Spring onion
3 Cloves of garlic
3 Large carrots
150 g sugar snap peas
450 ml lager beer
1 Beef stock cube
1 Tbsp rapeseed oil
Salt and pepper

Prepare the meat and heat up the oven to 180 C fan.
Get 1 carrot, the rest of the onion and the garlic in the pan. Pour in the beer and close the lid and put it in the oven for 100 min.

You can bind the sauce with the veggies or with potato starch.

In a pan saute carrots with spring onion ans cut up peas.
Serve the dish with rice.