Roast pork neck glazed with apricot jam

Ingredients for 4 servings:

• 1 kg pork neck (roast pork neck), boned
• 250 g mushrooms
• 1 large leek(s)
• 5 m.-sized carrot(s)
• 2 m.-sized onion(s)
• 500 ml vegetable stock
• ½ bunch chives
• ½ bunch parsley
• 2 tbsp oil
• 3 tbsp apricot jam
• salt and pepper

Instructions

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

Preheat the oven to 200°C, fan oven 175°C, or gas mark 3. Pour the oil into the roasting tin. Season the neck roast with salt and pepper and place it in the roasting tin. Peel and roughly dice the onions, and place them in the roasting tin. Place the roasting tin uncovered in the preheated oven and roast for about 1.5 hours, gradually basting the roast with the stock. In the meantime, trim and wash the leeks and cut them into rings. Trim, peel, and slice the carrots. Add them to the leeks. Trim the mushrooms and halve them if desired. Add them to the leeks and carrots. Mix the vegetables and season with salt and pepper. After 45 minutes, arrange them around the meat. Wash and chop the parsley and chives. 15 minutes before the end of the roasting time, brush the roast with the apricot jam and sprinkle with the herbs. After the roasting time is over, serve the roast with the braised vegetables.