Crispy roast pork with herbs and sweet potatoes
Ingredients
- Ingredients
- 1 bunch thyme
- 1 bunch marjoram
- 4 rosemary
- 6 Sage
- salt
- freshly ground peppers
- 2 ½ kilograms Pork neck (ready to cook, with rind)
- 8 shallots
- 1 Parsnip
- 1 kilogram small, waxy Sweet potato
- 4 garlic cloves
- 1 l Beef broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Chop the herbs finely, set aside half and mix remaining half with salt and pepper to taste. Rinse the meat, pat dry and rub with seasoned herb mixture. Let stand for 20 minutes. Peel vegetables. Cut shallots in half and cut the parsnip into cubes. Put in a roasting pan with the sweet potatoes and the garlic cloves. Add approximately 200 ml (approximately 3/4 cup) broth. Add pork skin-side down. Place in preheated oven.
After 15 minutes, remove the pork, add the remaining herbs to meat juices and cut in the skin off the pork. Place pork meat and skin on the vegetables and return pan to the oven. Roast 1.5-2 hours, turning the vegetables occasionally and basting with broth (avoiding the pork skin, as basting will not allow it to get crispy). The last 15 minutes, increase the temperature to 220°C (approximately 225°F) to get a nice crust. Before serving, season the sauce with salt and pepper.