Roast Pork with Vegetables and Sauce
Ingredients
- For the meat
- 1 kilogram Pork shoulder (with rind)
- salt
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 1 Tbsp vegetable oil
- 2 carrots
- 2 Parsnips
- 2 onions
- 2 garlic cloves
- 200 grams Leeks
- 400 grams Bones (food group)
- 800 milliliters Beef broth
- 4 marjoram
- 4 thyme
- 1 rosemary
- For the vegetables
- 1 onion
- 1 ½ kilograms waxy potatoes (cooked)
- 400 grams carrots
- 2 Tbsps clarified butter
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the meat, pat dry and use a sharp knife to carve the rind crosswise. Crush the spices with 1 teaspoon salt in a mortar and rub the roast all around with mixture.
Peel the carrots and parsnips and cut into large pieces. Peel the onions and garlic and chop coarsely. Rinse the leeks and cut into large pieces.
Rinse the bones thoroughly.
Grease the bottom of a roasting dish well and add the meat with the fat layer upward. Add vegetables and bones and cook for 15 minutes in oven. Pour in the broth and cook another 30 minutes. Turn the temperature down to 160°C (approximately 325°F) and cook for about another hour. During the last half hour add marjoram, thyme and rosemary to the sauce.
Remove the roaster from the oven and turn the oven to 250°C (approximately 480°F).
Remove the meat from the roasting pan, brush with a little salt water and let brown until crispy in the oven broiler with drip pan underneath.
Take the bones from the sauce, strain the sauce through a sieve and season with salt and pepper.
For the vegetables, peel and halve the onions and cut into slices. Peel the potatoes and carrots and cut into slices. Cook with the onions in hot butter in a nonstick skillet over low heat slowly until golden brown. Season with salt and pepper.
Arrange the vegetables on plate, cut meat into thin slices, arrange on the vegetables and serve the sauce separately.
