Plucked roast pork

Ingredients

Directions

1. 1

   The day before peel or clean carrots and leeks, wash and cut them into small pieces. Peel and chop the onions. Wash the meat and dab dry. Rub with salt, pepper and paprika.

2. 2

   In a roasting pan, fry the meat in 2 tablespoons of hot oil all around. Fry the vegetables briefly and season. Deglaze with 1 l hot water, bring to the boil. Cover and stew on the stove for about 3 hours (should only simmer).

3. 3

   Let the roast in the stock cool down overnight.

4. 4

   The next day pluck the meat into pieces. Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions. Drizzle with some hot stock and sprinkle with paprika. Wash the chives, dab dry and chop finely.

5. 5

   Sprinkle meat with it. Serve hot or cold.