Herb Roasted Pork with Root Vegetables
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with skin)
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- salt
- 2 carrots
- 2 onions
- 2 Parsnips
- 400 grams Bones (food group)
- 1 Tbsp vegetable oil
- 800 milliliters Beef broth
- 4 marjoram
- 4 thyme
- 1 rosemary
- 1 garlic clove
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Use a sharp knife to carve the skin and fat crosswise. Grind the spices with 1 teaspoon of salt in a mortar, then rub over the meat. Rinse and peel the carrots, onion and parsnip, and cut into large pieces. Wash the bone thoroughly. Grease the bottom of a roasting pan well, and place the meat in the pan (fat side up) with the vegetables and bone. Roast for 15 minutes in the preheated oven. Add the broth, then roast for another 30 minutes. Reduce the temperature to 180°C (approximately 350°F) and roast for another 90 minutes.
In the last half hour of cooking, add the herbs and the garlic bulb to the pan. Remove the pan from the oven, and increase heat to 250°C (approximately 475°F)
Remove the meat from the roasting pan, brush with a little salt water and let brown on the oven grill over a drip pan until crispy.
Remove the bone from the gracy and season the pan with salt and pepper. Serve the pork with the vegetables and gravy.
