Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

If the neck pork roast is whole, cut it into finger-thick slices. Pound them very lightly with a meat mallet. Place the meat in a roasting dish large enough to fit the meat slices in one single layer. Still, the meat slices should be close to each other and be covered in the sauce before you put them in the oven.

Sprinkle the pork with some salt and pepper.

Press or grate the garlic cloves and mix them with the oil, tomato puree, and water. Add the paprika powder, dill seeds, salt, and pepper to taste. Mix well.

Pour this mixture over the meat in the roasting pan making sure that all the pork slices are covered in sauce. If necessary, thin the sauce with a little bit more water to make sure you have enough of it. Place the bay leaves here and there in the sauce.

Cover the pan tightly with foil. Place it in the hot oven and roast for one hour. Remove the foil and continue roasting for about 30 minutes. Check the meat, it should be cooked through and really soft. If it isn't soft enough, prolong the roasting process, checking again after 10 minutes or so. But I find one and a half hours to be normally sufficient, the meat is always very soft.

Sprinkle with some parsley and serve immediately with mashed potatoes and pickled vegetables.