Roast Pork
Ingredients
- For the pork
- 1 ⅕ kilograms Pork neck
- salt
- freshly ground peppers
- cayenne pepper
- 20 grams Lard
- 200 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 pressed garlic clove
- ½ l water (as needed)
- For the sauce
- 200 grams mixed Bell pepper (Red, yellow, green)
- 1 Pepperoncini
- 50 grams onions
- 10 grams Lard
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
For the pork: season pork with salt, pepper and cayenne pepper. Heat the lard and brown the meat on all sides. Chop vegetables and briefly saute with pressed garlic. Place the pork on the vegetables and garlic. Roast in preheated oven at 200°C (approximately 400°F)
for 1 1/2 hours. Baste occasionally with cooking juices.
For the sauce: halve bell peppers and remove the stems, seeds and white parts. Cut into 1/2-inch pieces. Remove stems from pepperoncini and cut crosswise into thin rings, removing the seeds. Peel onion and cut into thin rings. Heat lard in a saucepan and saute the onion. Add the peppers and saute another 2-3 minutes. Season with salt, pepper and parsley.
Remove the roast from the oven, wrap in foil and leave to rest. Pour the cooking juices through a sieve into the onion and pepper sauce. Simmer approximately 2-3 minutes until it thickens and season with salt and pepper.
For the mashed potatoes: bring salted water to a boil and add the potatoes.
Cook for 20 minutes. Drain, peel and quarter the potatoes. Press through a ricer. Slice the roast and serve with sauce. Top the mashed potatoes with butter and sprinkle everything with chopped parsley.
