Pickled Pork Roast

Ingredients

• 3 cloves garlic (peeled)
• 1 tsp Caraway seeds
• 100 g carrots
• 80 g Celery stalks
• 40 g parsley root
• 200 g pearl onions
• 80 g leeks
• 2.5 kg pickled pork neck (boneless)
• Pepper
• 50 g pork lard
• 1 kg pork bones (finely chopped)
• 3 pressed garlic cloves
• 1.2 kg waxy sweet potatoes
• Salt
• 100 g yellow and red cocktail tomatoes
• 80 g spring onions
• 4 oil‑dried sun‑dried tomatoes
• 40 g black olives, pitted
• 125 ml warm meat broth
• 3 tbsp white wine vinegar
• 0.5 tsp medium‑sharp mustard
• Salt
• Pepper
• 4 Tbsp sunflower oil
• 2 tbsp chopped parsley

Instructions

1. 1.

   Finely chop the garlic with caraway seeds. Clean and cut the vegetables into large pieces. Rub the pickled pork neck with pepper and the garlic‑caraway mixture. Heat the lard in a suitably large roasting pan and sear the meat on all sides. Remove and set aside.

2. 2.

   Sear the bones well in the remaining fat. Lightly brown the vegetables and pressed garlic cloves as well. Place the seasoned pork neck on top, pour some water over it, and bake at 160 °C (convection) for about 2–2½ hours, basting with water (about ½ L total) every now and then. Remove the roast, wrap in foil, and let rest briefly.

3. 3.

   While the sauce is simmering, strain it through a sieve (set aside some vegetables for garnish), reduce to taste, and season. Slice the meat, arrange on plates with potato salad, sauce, and vegetables, and serve.

4. 4.

   For the potato salad wash potatoes under running cold water. Cover in a large pot with water, lightly salt, bring to boil, and cook for about 25 minutes. Wash tomatoes, quarter them. Trim spring onions and cut into thin rings. Drain tomatoes and slice into fine strips. Drain potatoes, let cool slightly, peel, and slice. Combine all these ingredients with olives in a bowl. Whisk broth, vinegar, mustard, salt, pepper in another bowl. Fold in oil last. Pour over the potatoes and gently mix.

5. 5.

   Let rest for 20 minutes. Sprinkle with parsley.