You will need: Fireclay bricks / Celtic pot ® / Celtic pot ® Frying plate/lid
Working hours: 25 minutes
Cooking time: approx. 2.5-3 hours

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 15 minutes
Top heat: approx. 180-200°C

Ingredients
(for 7-8 persons)

• 1.8 kg pork neck
• 900 g onions, cut into rings
• 2-3 cloves of garlic, finely chopped

For the Rub:

• 4 tablespoons paprika powder, sweet
• 1 tbsp brown sugar
• 2 tsp mustard powder
• 1 tsp pepper, black
• 1 teaspoon caraway seeds, ground
• 1 pinch of cayenne pepper

In addition:

• 300 ml beer
• 150 g bacon, sliced
• Salt

The day before:
Cut the pork neck into 1.5-2 cm thick slices and salt them well.

Mix all the ingredients for the rub together in a bowl.

Rub the steaks thoroughly with the rub.

Place the onion rings in a bowl and mix in the garlic.

First line the bottom of the Celtic pot with a layer of onions. (So nothing can burn!)

Now place a layer of meat slices on top of the onions. Repeat until the meat and onions have been used up.

Finish with a layer of onions and spread the bacon slices on top.

Cover the pot with the lid and leave everything to infuse overnight in the fridge.

The next day:
Remove the pot from the fridge.

Heat the Merklinger to approx. 200-220°C (BOBBY approx. 180-200°C).

Remove the lid from the pan and pour in the beer from the side.

Put the lid back on the Celtic pot and place it directly on the hot refractory bricks in the Merklinger.

After 2.5-3 hours, the onion layered meat is ready.

Tip:
It goes well with potatoes, white bread, pasta or rice.