Roast pork from the Roman pot

Ingredients for 4 servings:

• 800 g roast pork neck without bones
• Salt and pepper, white
• Paprika powder, hot
• cornstarch

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

quick, tender and with sauce

Rinse the Römertopf (cabinet) in water. Season the meat with salt and pepper, and sprinkle generously with paprika. Empty the Römertopf and rinse again inside and out under cold water, then add the meat. Put the lid on and place the pot on the lowest rack in a cold oven, set at 220°C (top/bottom heat), and roast the meat for 2 hours. Then slice the roast and wrap it in aluminum foil to prevent it from cooling down. Pour the meat juices from the Römertopf into a small saucepan and dilute with a little water. Mix a little cornstarch with cold water in a shaker and stir enough of it into the boiling sauce until it is slightly creamy. Bring back to a boil and season with salt and pepper. Serve with boiled potatoes and Brussels sprouts tossed in butter.