Barbecue Roast with Barbecue Sauce, Boiled Potatoes

Rinse the potatoes, remove the skin and cut into bite-sized pieces. Cook in salted water with a little caraway seeds until firm, drain and later sprinkle with chopped parsley.

Clean, rinse and slice the spring onions. Blanch tomatoes briefly, remove skin, cut into quarters, remove seeds and cut flesh into fine cubes.

Rinse pork neck steaks with cold water, dry. Lightly pound pork neck steaks and season with iodized salt and barbecue seasoning on both sides.

Rub a small amount of clarified butter into a coated frying pan, heat it and roast the steaks on both sides.

In the meantime, melt a little butter for the sauce and sauté the spring onions in it. Add diced tomatoes and mix with paradeis pulp and tomato ketchup. Sprinkle with curry powder and add finely chopped garlic. Add brown stock, bring to a boil and season with iodized salt and freshly ground pepper.

Arrange the steaks, pour the sauce over them and serve with the parsley potatoes.

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