John Myers
Ingredients for 4 servings:
- 1.7 kg smoked pork with bone
- 5 large tomatoes
- 250 g onion(s) or shallots
- ½ cup oil (rapeseed)
- 1 cup tomato ketchup
- 1 cup mustard, medium hot
- 1 cup liquid honey
- 4 tbsp soy sauce
- Salt
- black pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes
If something should make me immortal in this life, then this recipe
Rinse the Roman pot with water at the beginning of preparation to prevent cracking or splitting. Wash the smoked pork roast and place it in the Roman pot. There should still be room around the roast for the tomatoes and onions. Now wash and quarter the tomatoes. Peel and quarter the onions. Distribute the tomatoes and onions around the roast in the Roman pot. Now for the sauce: You should end up with about 400ml. By “cup,” I mean a small coffee cup, filled to about 1cm below the rim. Combine the oil, tomato ketchup, mustard, honey, and soy sauce in a container. Season generously with salt and pepper. Stir all ingredients until a homogeneous, light brown sauce forms. Pour this sauce over the roast and the vegetables in the Roman pot. Close the Roman pot and place it in the oven at approximately 180°C for two hours. No turning, etc., is necessary during these two hours. If you want to check the roast, make sure it doesn’t overcook outside of the liquid, which could cause the sauce to burn. After the cooking time, remove the roast from the Roman pot, cut into suitable slices, and keep warm. Now, using a hand blender, puree the sauce with the cooked onions and tomatoes in the Roman pot. If everything went smoothly, the sauce should taste delicious without any additional seasoning. Of course, you can refine it to your liking; for example, with a dash of cream or crème fraîche. We usually serve the smoked pork and the sauce with a generous dollop of “Pü” (purée). This can be varied according to your preferences.
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