Roast pork with braised paprika vegetables

Name: Roast pork with braised paprika vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork with rind (from the shoulder); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g red and yellow peppers; 250 g Courgette; 250 g Tomatoes; 125 g Onions; 1 sprig of rosemary; 1/4 l clear broth (instant)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Roast pork with rind (from the shoulder)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g red and yellow peppers
250 g Courgette
250 g Tomatoes
125 g Onions
1 sprig of rosemary
1/4 l clear broth (instant)

Directions

1
Rub roll roast with salt and pepper. Place 1/2 cup of water and the roast in a roasting pan and roast open in the preheated oven (electric: 200°C/ gas: level 3) for 21/4 hours. In the meantime, clean and wash the peppers, zucchini and tomatoes. Cut pepper lengthwise into strips, zucchini diagonally into slices and tomatoes into wedges. Peel and roughly dice the onions.
2
Wash the rosemary, dab dry and remove the needles from the stalk, except for a little to garnish. After about 1 1/4 hours spread the vegetables around the roast, sprinkle with rosemary, a little salt and pepper and pour on the stock. Stew until done, turning the vegetables once or twice. Serve garnished with the remaining rosemary. Delicious with baguette