Pork Roast

Ingredients

• 1.2 kg pork neck
• Salt
• pepper (ground)
• Cayenne pepper
• 20 g pork lard
• 200 g frozen soup vegetables (carrots, celery stalks, parsley root, onion)
• 1 Garlic clove
• 0.5 l water (for basting)
• 200 g mixed bell peppers (red, yellow, green)
• 1 pepperoni
• 50 g onions
• 10 g pork lard
• Salt
• pepper (ground)
• 1 tbsp chopped parsley
• 500 g starchy potatoes
• Salt
• 4 pieces butter (in rounds as desired)

Instructions

1. 1.

   Season the pork neck with salt, pepper and cayenne pepper. Heat the lard in a roasting pan and brown the meat on all sides. Add the cleaned and diced vegetables and the pressed garlic clove, lightly browning them together. Place the roast over the vegetables and bake in a preheated oven at 200°C for about 1½ hours, basting with water repeatedly until a creamy sauce forms.

2. 2.

   Cut the bell peppers in half, remove stems, seeds and white membranes, then slice the flesh into diamonds of 1.5 cm edges. Remove stems from the pepperoni, cut into thin rings while removing seeds. Peel the onion and slice into thin rings. Heat lard in a saucepan, sauté the onion until translucent, add bell peppers and pepperoni, cook for 2–3 minutes. Season with salt, pepper and parsley.

3. 3.

   Take the roast out of the oven, wrap in foil and let rest slightly. Strain the sauce through a sieve. Pour the sauce over the bell peppers, simmer for another 2–3 minutes, optionally thicken lightly and adjust seasoning.

4. 4.

   For the potato mash, peel the potatoes, quarter them and boil in salted water for 20 minutes. Drain, let steam off briefly, then press through a potato masher. Slice the roast, arrange on a plate with sauce and mashed potatoes. Optionally top the mash with butter cubes and sprinkle chopped parsley.