Layered roast with ridge meat

Ingredients for 5 servings:

• 4 slice(s) pork neck (pork neck), boneless
• 3 slices of cooked ham (40 g each)
• 3 bell peppers
• 1 bunch of spring onions
• 150 g carrot(s)
• 150 g broccoli florets
• ½ bunch parsley
• 600 ml vegetable stock, unsalted
• e.g. Dijon mustard
• n. B. salt and pepper, white
• little fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 20 minutes

Roast for imposters – a great recipe from the leftover kitchen and also a festive roast.

Wash the bell peppers, remove the skin and cores. Wash and trim the leeks and carrots. Soak the broccoli in water for 10 minutes and remove 150g of the florets. Wash the parsley, pat dry, remove the stems, and chop finely. To prepare the layered roast, season the pork neck all over with pepper and salt and brush both sides with mustard. Arrange three neck slices on the work surface. Place a lengthwise sliced ​​spring onion and a slice of cooked ham on each slice. Cut the prepared bell peppers into pieces and place them on the three meat slices. Layer the three topped neck slices on top of each other and cover with the fourth. Secure this layered roast with four sausage links and place in a baking dish filled with a little water. Insert a core temperature thermometer into the center of the roast. Preheat the oven to 180°C (top/bottom heat) and place the dish on the middle shelf. After about 100 minutes, the roast should have reached an internal temperature of 70-72°C and be nice and juicy when cooked through. For the sauce, dice the remaining bell peppers, slice the remaining spring onions, and slice the carrots. Fry everything in a little fat, stirring frequently, until it begins to brown. Deglaze with the stock, season with salt and pepper, bring to a boil, and simmer for about 5 minutes. Then stir in the broccoli florets and cook for another 5 minutes. Before serving, season with salt and pepper if desired, and stir in the chopped parsley. Remove the sausage link from the layered roast and carefully slice the roast.