Classic braised pork

Ingredients for 4 servings:

• 750 g pork from the leg, boneless
• 6 m.-sized onion(s)
• 2 bunch soup vegetables
• 30 g vegetable fat
• 1 tsp marjoram, shredded
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Rinse the meat with cold water and pat dry with a paper towel. Trim and wash the vegetables. Peel the onions. Then finely chop both ingredients. Heat the vegetable fat in a roasting pan and sear the meat on both sides. Season the meat with salt and pepper and sprinkle with marjoram. Add the water and braise the pork for about 1.5 hours. Gradually replace any evaporated liquid with hot water. About half an hour before the end of the braising time, add the finely chopped vegetables. Let the pot roast rest for 10 minutes before slicing so the meat juices can settle. Then slice the meat across the grain and arrange on a preheated platter. For the gravy, press the meat juices and vegetables through a sieve. Bring about 500 ml of the meat juices, topped up with water if necessary, to a boil and reduce slightly. Season the gravy with pepper, salt and marjoram. For 4 servings, one serving has 444 kcal.