Crusted roast with caramelized vegetables

Name: Crusted roast with caramelized vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Roast pork crust; 7-10 Tbsp (rind cut by butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Rosemary needles; 250 g Shallots; 200 g red onions; 1 collar Spring onions; 1 can(s) (425 ml) Apricots; 200 g Sugar; 200 ml Red wine vinegar; 3 Bay leaves; 1 TEASPOON Peppercorns

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Roast pork crust
7-10 Tbsp (rind cut by butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Rosemary needles
250 g Shallots
200 g red onions
1 collar Spring onions
1 can(s) (425 ml) Apricots
200 g Sugar
200 ml Red wine vinegar
3 Bay leaves
1 TEASPOON Peppercorns

Directions

1
Wash the meat and dab dry. Season with salt, pepper and rosemary. Place on the fat pan of the preheated oven (electric oven: 200 °C/ gas: level 3) and cook for approx. 1 3/4 hours.
2
During the last 1/4 hour, pour 1/4 l of water over it. For the vegetables, peel shallots and red onions, possibly halve them. Clean, wash and cut the spring onions into bite-sized pieces.
3
Drain the apricots and collect the juice. Melt the sugar in a large pot until golden brown. Deglaze with vinegar and 1/4 litre water, bring to the boil. Add bay leaf, peppercorns and prepared onions.
4
Season with salt. Cook for about 12 minutes. Add the apricots 3 minutes before the end of cooking time. Then loosen the roasting mixture and pour it through a sieve to the vegetables. Season to taste with some apricot juice if necessary.
5
Arrange everything on one plate. Serve with fresh baguette.