Roast pork with gravy

Ingredients for 6 servings:

• 1 kg roast pork (from the neck)
• 3 shallots
• 3 garlic cloves
• 1 carrot(s)
• 2 stalk(s) spring onion(s)
• 500 ml vegetable stock
• 6 tbsp sauce (teriyaki)
• 2 tbsp tomato paste
• 1 tbsp sugar
• n. B. spice(s) (e.g. paprika, chili and nutmeg)
• salt and pepper
• some olive oil
• some butter
• e.g. rosemary, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

incredibly delicious in autumn and winter

Preheat the oven to 220°C. Season the roast on all sides with salt and pepper and rub it with your desired spices (sweet paprika, a little chili powder, and nutmeg are particularly good). Finely chop the shallots and garlic. Heat a little oil in a large pot and fry the roast with the shallots and garlic until golden brown on all sides. Remove the roast from the pot and place it in a roasting pan or casserole dish in the oven for 1 hour and 45 minutes. Deglaze the shallots, garlic, and any pan juices with the vegetable stock. Slice the carrot and spring onions and add them to the stock. Simmer over low heat for one hour. After one hour, remove the roast from the oven and pour any cooking juices into the stock. Return the meat to the oven for the remainder of the cooking time. Add the terriyaki sauce, about 1 tablespoon of sugar, paprika, and tomato paste to the stock and mix well. Let it simmer a little longer. Just before the roast is done, puree the sauce and season to taste. If it’s a bit too salty, add a splash of water. Add a small knob of butter and fresh rosemary. The roast tastes especially delicious with mashed potatoes and red cabbage; the sauce goes perfectly with it and adds just the right amount of flavor.