Roast Pork with Onion Vegetables

Wash the meat and pat dry. Cut the rind crosswise.

Rub the roast with salt, pepper and rosemary. Roast on the fat pan of the oven preheated to 200 °C for about 1 3/4 hours. After 1 hour, pour 250 ml of hot water over the roast.

For the vegetables, peel shallots and red onions, cut in half if necessary. Clean young onions, wash and cut into pieces. Drain apricots, reserving the juice.

Melt sugar in a large pot until golden brown. Deglaze with vinegar and 250 ml water. Bring to a boil, stirring well. Add bay leaves, peppercorns and all onions. Add 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. Season vegetables with a little apricot juice.

Arrange roast pork and onion vegetables on a platter and serve.

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