Mediterranean roast pork with polenta slices and ratatouille vegetables
120 mins
120 mins
Ingredients
- 1.5 kg Roast pork (e.g. neck roast)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4-5 Tbsp Olive oil and oil for greasing
- 2 Onions
- 2 Clove of garlic
- 400 chunky tomatoes (canned)
- 1 small zucchini
- 1 Aubergine
- 1 red pepper
- 1 yellow pepper
- 1/2 bunch Thyme
- 250 gr instant polenta (corn semolina)
- 7-10 Tbsp Balsamic vinegar
- 7-10 Tbsp Sugar
Directions
- 1
Prepare the roast: Preheat oven to 175 degrees. Rinse meat cold, dab dry and season well with salt and pepper. Cut onions and garlic into slices. Heat 2 tablespoons of oil in a roasting pan, fry meat all around, add onions and garlic and fry both briefly.
- 2
Add the tomatoes and braise in the oven for 80 minutes.
- 3
Cut vegetables: Wash, clean, quarter and cut the rest of the vegetables. After 80 minutes add the thyme to the meat and let it stew for another 30 minutes.
- 4
Prepare side dishes: Prepare polenta according to package instructions. Spread 2cm high on a greased baking tray, let it cool down and then cut it into pieces. Just before serving, heat the remaining oil in a pan and fry the polenta slices until golden brown.
- 5
Cut the meat open: Wrap the roast in aluminium foil and let it rest for 10 minutes. In the meantime season the vegetables with balsamic vinegar, salt, pepper and 1 pinch of sugar. Cut the meat into slices and serve with polenta and vegetables.
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