Sheet Pan Gypsy Roast | Juicy Pork Neck with Crispy Bacon Cockscomb

Peel the potatoes and cut them into approx. 0.5 cm thick rounds or wedges. Peel the onions and cut them into thick half-rings, then slice the Hungarian wax pepper and tomato into rounds.

Grease a large baking sheet or a deep roasting pan with half of the lard (approx. 15 g). Evenly spread out the sliced potatoes, onion, pepper, and tomato. Sprinkle with half of the salt and ground black pepper, as well as the ground caraway seeds, then toss gently.

Lightly tenderize the pork neck slices and score their edges in a few places so they do not curl up during cooking. Mix the minced garlic with the mustard, the remaining lard, salt, pepper, and sweet ground paprika, then coat both sides of the meat slices thoroughly.