Smoked pork in aluminum foil

Ingredients for 8 servings:

• 2 kg boneless Kassel salmon
• 2 bunch soup vegetables
• 1 onion(s)
• Pepper, coarsely ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

cold or warm on bread, for the buffet or with leek salad or coleslaw

Preheat oven to 220°C. Using a sharp knife, lightly score the fat layer of the smoked pork at 2 cm intervals. Wash the vegetables, peel the carrots and celery, and chop them along with the leek and parsley. Dice the onion. Spread a double-folded piece of aluminum foil, the size of the meat, on the oven’s dripping pan. Cover with the prepared vegetables and diced onion, and sprinkle with pepper. Place the meat on top of the vegetables. Fold the foil so that the smoked pork is embedded but not covered. Add a little hot water. Roast the meat on the lowest rack for about 1 hour, adding a little water frequently during roasting. Let the roast rest in the turned-off oven for 10 minutes, then carve. The resulting broth with the diced vegetables can be frozen and made into a flavorful soup with noodles or rice. Of course, the vegetables can also be drained in a colander and served with the smoked pork!