Pork Roast

Ingredients

• 1200 g pork shoulder with rind (ask butcher to cut diamond pattern)
• Salt
• Pepper
• 2 onions
• 2 Garlic cloves
• 1 large carrot
• 1 stalk leek
• 1 head celery
• 2 tbsp clarified butter
• 1 bay leaf
• 1 clove mace
• 1 tsp black peppercorns
• 500 ml meat broth
• red wine
• 400 g sweet potatoes
• 20 g butter
• 150 ml milk
• Salt
• Pepper
• 500 g Brussels sprouts
• 1 organic lemon (zest)
• 30 g Butter
• Salt

Instructions

1. 1.

   Preheat the oven to 180°C. Rub the pork roast with salt and pepper. Peel the onions and garlic. Wash and roughly chop the vegetables.

2. 2.

   Heat clarified butter in a large roasting pan and sear the pork shoulder, then rotate so the rind faces up. Distribute the vegetables around the roast and add bay leaf, mace, and peppercorns. Pour in meat broth and roast the pork in the oven (center) for about 1½ hours.

3. 3.

   Remove the meat and place it in the oven at 250°C or under the grill for about 3 minutes. Strain the pan juices through a sieve into a pot, press with a spoon to collect all liquid. Add 150 ml red wine and reduce on medium heat until about half remains. Season the sauce.

4. 4.

   Peel the sweet potatoes, cut into pieces, and boil in salted water until tender. Drain and mash with a potato masher. Mix in butter and milk. Season with salt, pepper, and nutmeg.

5. 5.

   Clean the Brussels sprouts and cook them in plenty of salted water until tender. Drain.

6. 6.

   Heat butter in a pan and briefly sauté lemon zest. Add the Brussels sprouts and toss briefly in the butter.

7. 7.

   Slice the roast into not-too-thick slices. Plate with sweet potato mash, Brussels sprouts, and 1–2 tbsp sauce, and serve immediately.