Spicy roast pork on sweet potatoes

Name: Spicy roast pork on sweet potatoes
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 TEASPOONS Fennel seeds; 1 TEASPOON black peppercorns; 2 TEASPOONS dried oregano; 7-10 Tbsp Salt; 1 TEASPOON Sweet peppers; 1.5-2 kg Roast pork from the shoulder; 2 TABLESPOONS Oil; 250 ml Vegetable broth; 1.2 kg Sweet potatoes; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 2 TABLESPOONS flaked almonds

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 TEASPOONS Fennel seeds
1 TEASPOON black peppercorns
2 TEASPOONS dried oregano
7-10 Tbsp Salt
1 TEASPOON Sweet peppers
1.5-2 kg Roast pork from the shoulder
2 TABLESPOONS Oil
250 ml Vegetable broth
1.2 kg Sweet potatoes
7-10 Tbsp Pepper
3 Stem(s) Parsley
2 TABLESPOONS flaked almonds

Directions

1
Fennel, peppercorns and oregano roughly crushed in a mortar. Add 1 tsp. salt and paprika. Dab meat dry. Remove rind and fat, except for a thin layer. Rub the roast with spice mix and oil all around and place in a large roaster.
2
Add vegetable stock and braise covered in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours.
3
Peel and roughly dice the potatoes. Spread the potatoes around the roast, season with salt and pepper and continue cooking without lid in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
4
Wash parsley, shake dry and chop the leaves of 2 stems coarsely. Roast the almonds in a pan without fat. Arrange roast and potatoes on a plate. Cut the roast into slices.
5
Sprinkle potatoes with parsley and almonds and garnish with parsley.