Aromatic roast pork with Mediterranean vegetables

Ingredients for 6 servings:

• 1,500 g pork neck, boneless
• 1 tsp salt
• 1 lemon(s), the peel
• 2 garlic cloves
• 1 sprig(s) rosemary
• 4 sprigs of thyme
• 1 pinch of chili powder
• black pepper
• 100 ml olive oil
• 2 onions
• 600 g tomatoes (plum tomatoes)
• 2 small zucchini
• 100 g olives, black
• 200 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Strip the rosemary and thyme leaves from the stems and finely chop them together with salt, lemon zest, garlic, and pepper in a food processor or with a knife and mix with the olive oil. Place the roast in a sufficiently large roasting pan and coat all over with the seasoning paste. Peel the onions and cut them into wedges and add them to the meat. Preheat the oven to 150°C (top and bottom heat, fan/convection not recommended) and let the roast roast for about 3.5 hours. You can turn the roast halfway through the cooking time, but it is not absolutely necessary. In the meantime, remove the seeds from the tomatoes and roughly dice the tomatoes and zucchini. After 2.5 hours of cooking, add the tomatoes, zucchini, olives, and vegetable stock to the roast and finish cooking. Serve the vegetables with the roast. Serve with rosemary potatoes or crispy ciabatta and a glass of Pinot Grigio. By the way: At this cooking temperature, 10 minutes of roasting time doesn’t matter; the roast cooks smoothly and is easy to care for, is juicy, and still gets a nice browning.