Roast pork neck with homemade tomato sauce

Tip: tap a step to mark it as done.

1. Pat the pork neck dry with a paper towel and place it in a roasting pan, preferably one with a lid.
2. Season the meat generously on all sides with salt and pepper. Add the crushed garlic and caraway seeds and rub them into the meat.
3. Cut the onion into thick rings, tuck them under the meat, and add a little water to the pan.
4. Cover with a lid or foil and braise in an oven preheated to 180 °C (350 °F) for 90 minutes, then uncover and roast for another 30 minutes.
5. For the sauce, score an X in the top of each tomato and place them in boiling water for 2 minutes. Slip off the skins under cold running water, then chop the tomatoes as finely as possible.
6. Heat oil in a saucepan and sauté the finely chopped onion and red pointed pepper for about 3 minutes.
7. Add the tomatoes, garlic, salt, pepper, oregano, and a little water. Simmer over low heat for 25 minutes, until the sauce has reduced by half. Remove from the heat, taste, and season with fresh lemon juice and sugar to taste.
8. Slice the roasted meat and serve with bread toasted in a dry pan, the pan juices, and the tomato sauce.

Tip: When tomatoes are out of season, you can replace the fresh tomatoes in the sauce with a can of peeled tomatoes. Skip the blanching and peeling and follow the remaining steps as written.

This recipe was translated from the Slovak original: Pečená krkovička s domácou paradajkovou omáčkou