Rocking Roast with Warm Bacon Potato Salad

Cut the pork neck steaks from the butcher and run through the “steaker”.

Season the steaks with the spice mixture and place in a small baking dish with two large sliced onions and refrigerate for about 3 days.

Grill on a charcoal grill until done in about 20 min. Finish with sherry and a few splashes of dry red wine.

Warm bacon potato salad

Make about 250 g of cooked, peeled potatoes per person, remove the peel, cool a little and cut into not too narrow slices. Fry the bacon and onion cubes in oil until soft and add to the potatoes, season with salt and pepper, add a little vinegar and 1 tbsp. mustard as well as a small amount of hot, spiced beef broth, mix well, sprinkle with chives and serve warm. It goes very well with a radish salad.

A strong, dry white wine then makes the taste buds jubilant and goes great.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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