Pork Roast Provence Style

 Sunday is a day for a pork roast. The following days are for leftovers.

Recipe:

650 g pork neck without bones

6 cloves of garlic, 5 sage leaves, 1 rosemary sprig, 3 stalks of oregano, 1 tbsp medium hot mustard, 4 tbsp rapeseed oil, salt and pepper

1 large onion, 200 g tomatoes, 1 red bell pepper, 10 green pitted olives, 40 g capers, 400 ml tomato passata, 1 tsp smoked paprika

Preheat the oven 170 C fan.

Cut the garlic in strips. Take a knife and cut slits in the pork neck. Stick garlic strips in. 

Heat up an oven proof pan and add some oil. Brown the meat on all for sides and take it out. 

Cut all other veggies and start with onion and the leftover garlic in the pan. After a couple of minutes, add all other veggies and give them 3 min. Season and add smoked paprika.

Pour the passata in and add 100 ml water.

In a high bowl, blend fresh herbs with mzstard, oil and salt and pepper. Brush the pork on all sides with it and set it on the veggie sauce.

Stick in the oven for 90 min.

Serve with ever kind of side you like. I used bread dumplings from a jar. A start-up presented them at the German version of the British Dragons Den - Höhle der Löwen.

They buy up the bread from bakeries, that was unsold.