Pork Roast from the Roman Pot
Prep: 20min
|
Servings: 4
|
Cook: 2h 20min
A pork roast cooked in a Roman pot is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg pork roast (ready to cook, with rind)
- Salt
- Hot paprika powder
- ground pepper
- 0.5 tsp chili powder
- 3 Carrots
- 6 medium potatoes
- 10 shallots
- 200 ml meat broth
- 1 bay leaf
- 1 bunch thyme
- 3 tbsp olive oil
Instructions
-
1.
Soak a Roman pot. Wash the pork roast, pat it dry and rub with salt, pepper, hot paprika and chili powder. Peel the carrots, potatoes and shallots; slice the carrots diagonally and cut the potatoes into wedges.
-
2.
Place the pork roast with the prepared vegetables, broth, bay leaf and thyme in the Roman pot. Drizzle the olive oil over them. Close the pot, place it in a cold oven and cook at 220°C (convection) for about 2 hours.
-
3.
Finally remove the lid and let it brown for another 20 minutes. Brush with salted water (1 tbsp water mixed with 1 tsp salt). Taste the sauce and serve with the roast.
