Roast pork with braised tomatoes

Name: Roast pork with braised tomatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 stem(s) Oregano; 4 Stem(s) Thyme; 2 Branches of rosemary; 2 stem(s) Sage; 1 kg flushed pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 medium-sized onions; 1 kg Meat Tomatoes; 1 young garlic bulb; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 stem(s) Oregano
4 Stem(s) Thyme
2 Branches of rosemary
2 stem(s) Sage
1 kg flushed pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 medium-sized onions
1 kg Meat Tomatoes
1 young garlic bulb
7-10 Tbsp Kitchen yarn

Directions

1
Wash herbs. Pluck sage leaves. Wash meat, dab dry and season with salt and pepper. Put the herbs, except for 2 stems of thyme, on the roast and tie up with kitchen string. Place the roast on the fat pan and pour on just under 1⁄4 l water.
2
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 3⁄4 hours.
3
Peel the onions and cut them into large slices. Wash and halve the tomatoes. Chop the rest of the thyme. Cut garlic bulb lengthwise in half. Remove the cloves from one half and peel (or see tip).
4
Arrange around the roast with tomatoes, onions, thyme and the remaining garlic about 45 minutes before the end of the frying time. Season with salt and pepper.
5
Remove herbs from the roast, cut the roast open. Arrange everything. Gnocchi is delicious with it.