Pork Roast with Salad

Ingredients

• 1 kg pork roast (e.g., from the navel)
• 500 g finely chopped pork bones
• Salt
• Pepper
• 2 onions
• 1 Garlic clove
• 2 carrots
• 150 g turnip celery root
• 2 tbsp plant oil
• 750 ml meat broth
• 200 g Sugar snap peas
• 150 g peas
• Salt
• 1 handful sprouts
• 2 handfuls frisée lettuce
• 2 stalks Thai basil
• 3 tbsp wine vinegar
• 4 tbsp rapeseed oil
• a pinch of sugar
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse and pat dry the meat and bones. Rub the meat all over with salt and pepper. Peel and dice the onions, garlic, carrots, and celery root.

3. 3.

   Heat the oil in a roasting pan and brown the meat on all sides. Remove it, then roast the bones in the same pan for about 10 minutes over medium heat while stirring. Add the vegetables and cook until browned. Deglaze with a little broth. Return the meat to the pan and bake in the preheated oven for about 2 hours, turning occasionally and adding more broth as needed.

4. 4.

   For the salad, wash and trim the sugar snap peas. Blanch them with peas in salted water for about 2 minutes, then shock in ice water and drain well. Rinse and drain the sprouts. Wash the lettuce, shake dry, clean, and tear into bite-sized pieces. Rinse the Thai basil, shake dry, and tear apart. Whisk together vinegar, oil, salt, sugar, and pepper for the dressing.

5. 5.

   Lift the meat from the sauce and keep warm on a rack in the oven. Remove the bones and strain the sauce through a fine sieve. Reduce further if desired or add liquid. Season with salt and pepper.

6. 6.

   Combine the salad ingredients with the dressing and serve on plates. Slice the pork into thick slices, arrange them with sauce, and serve.