Saturday Pork Roast

This was another great application of the Römertopf.

I started with a nice piece of Schweinehals, just over 1kg.

I covered the bottom of the pot with a layer of chopped onion, topped that with the zest of an orange, put in the seasoned roast, surrounded it with coarsely chopped Bärlauch and small potatoes, topped with peeled and sliced half-blood oranges, added a bit of stock and some sherry, put on the lid, and baked.

Aside from the sauce being a bit thin (I didn't need to add the stock), this was fantastic. I could have solved the sauce problem by reducing it after the roast came out, but it was time to eat. I need to trust that the Römertopf doesn't need much additional liquid.