Pork Roast with Pumpkin

Ingredients

• 1 kg pork roast (neck, with some rind)
• 2 Garlic cloves
• 3 small red onions
• 0.5 l meat broth
• 2 Bay leaves
• 600 g Hokkaido pumpkin flesh
• Salt
• pepper (ground)
• 1 tbsp honey

Instructions

1. 1.

   Preheat the oven to 180°C fan and top heat.

2. 2.

   Wash the roast, pat dry and lightly score the rind.

3. 3.

   Season the meat with salt and pepper.

4. 4.

   Peel and finely chop the garlic. Peel and halve the onions. Bring the broth to a boil in a pot, place the meat in a roasting pan, pour over the boiling broth, add bay leaves and garlic. Simmer the meat for 2 hours, basting occasionally with the liquid.

5. 5.

   Cut the pumpkin into wedges and arrange around the roast 20-30 minutes before cooking. If the liquid evaporates, add more broth as needed. Brush the meat with honey. Raise the oven to 220°C and cook the roast an additional 15 minutes. Season everything with salt and pepper and serve.