Crispy Roast Pork

Preheat the oven to 180 °C.

Rinse and dry the meat. Score the rind crosswise.

Rub roast with salt, pepper and rosemary. Roast in fat pan in oven for about 105 minutes. After 1 hour, baste with 1/4 l hot water.

For the vegetables, remove peel from shallots and red onions, cut in half if necessary. Clean and rinse spring onion and cut into pieces.

Drain apricots, reserving the juice. Lightly caramelize sugar in a large saucepan. Deglaze with vinegar and 1/4 l water. Bring to a boil and stir to dissolve. Add bay leaf, peppercorns and onions. Salt and cook for about 12 minutes. Add apricots to onions 3 minutes before end of cooking time.

Keep the roast warm.

Pour the roast stock through a sieve to the vegetables. Marinate vegetables with a little apricot juice.

Arrange crusted roast and onion vegetables on a platter.

Preparation Tip:

Served with napkin dumplings.

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