Pork Roast with Vegetables
Ingredients
- Ingredients
- 1 ½ kilograms Roasted pork (ready to cook, with rind, from the shoulder)
- salt
- ½ tsp peppers
- ½ tsp allspice
- 1 cloves
- 1 tsp marjoram
- 2 carrots
- 2 onions
- 2 garlic cloves
- 2 Parsnips
- 1 stalk Leeks
- 1 Tbsp vegetable oil
- 400 grams Pork bone
- 800 milliliters Beef broth
- 4 marjoram
- 4 thyme
- 1 rosemary
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Use a sharp knife to score the pork skin crosswise into diamonds. Crush the spices with 1 teaspoon salt in a mortar. Rub evenly over the roast.
Peel the carrots, onions, and parsnips. Rinse and trim. Cut into large pieces.
Grease a roasting dish generously, add the roast with the fat layer facing up. Scatter the vegetables and the bones around the pork and roast for 15 minutes in oven. Pour in the broth. Roast another 30 minutes.
Turn the oven down to 180°C (approximately 350°F) and roast for another 1 1/2 hours. Add the herbs to the sauce during the last half hour.
Remove the finished roast from the oven and turn the oven up to 250°C (approximately 475°F). Transfer the roast to a rack set in a baking sheet. Brush with a little salt water and roast just until the exterior is brown and crispy.
Remove the bones from the sauce and season with salt and pepper. To serve, carve the pork roast into slices and serve with the sauce and vegetables.
