Portuguese roast pork

Ingredients for 6 servings:

• 2 stalk(s) leeks
• 500 g carrot(s)
• 6 onions
• 2 kg pork (back)
• salt and pepper
• 600 g cream
• 450 g crème fraîche or sour cream
• herbs, fresh
• Butter, for the mold

Instructions

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

Butter a large ovenproof dish. Trim, wash, and thinly slice the leeks. Arrange them in the dish. Peel and slice the carrots, and arrange them on top of the leeks. Peel and quarter the onions, then place them on top of the carrots (the dish should be just about full to the brim with vegetables). Mix the cream with the crème fraîche, season with salt and pepper, and season generously with fresh herbs. Rinse the roast, pat dry, and rub with salt and pepper. Place it on top of the vegetables, sprinkle with the fresh herbs, and pour over some of the cream sauce. Cook the roast in a preheated oven at 220°C (200°C fan oven) for 2 to 2.5 hours. Baste with a little cream sauce frequently during cooking to create a golden-brown herb crust. After one hour of cooking, reduce the temperature to 180°C (160°C fan oven). Remove the meat from the pan, let it rest briefly, and then slice it. Boil the vegetables and cream in a pan until a creamy sauce forms. Season with salt and pepper. Transfer the vegetables and sauce to a deep platter and arrange the meat slices in a fan shape on top.