Roast pork crust with sweet and sour vegetables

Name: Roast pork crust with sweet and sour vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork from the leg with rind (let the butcher cut into the rind); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 5 Bay leaves; 1/2 l clear broth (instant); 1 collar Parsley roots; 1 kg Pumpkin; 2 Leek sticks (leek); 1/2 bunch Marjoram; 3 TABLESPOONS liquid honey; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork from the leg with rind (let the butcher cut into the rind)
7-10 Tbsp Salt
7-10 Tbsp black pepper
5 Bay leaves
1/2 l clear broth (instant)
1 collar Parsley roots
1 kg Pumpkin
2 Leek sticks (leek)
1/2 bunch Marjoram
3 TABLESPOONS liquid honey
3 TABLESPOONS White wine vinegar
7-10 Tbsp Oil

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Grease a roasting pan with oil and put the meat in it. Stick bay leaves into the rind. Pour on 1/8 litre stock. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours.
2
Pour in the rest of the stock little by little. In the meantime peel parsley roots and pumpkin. Cut the roots into thin slices and the pumpkin into cubes. Clean, wash and cut the leek into pieces.
3
Add the vegetables to the roast about 30 minutes before the end of the cooking time. Wash the marjoram, dab dry and put some stalks aside for garnishing. Remove the leaves from the remaining stems. Mix honey, vinegar and marjoram leaves and spread over the vegetables, season with salt and pepper and stir several times.
4
Serve the roast garnished with remaining marjoram.