Pork roast & potatoes

Tomorrow I’m going to the seaside, it’s been a long time coming. I’m mixing business with pleasure as they say, a bit of work on my projects, a bit of relaxing and a whole lot of cooking. The only thing I’m hoping for is good weather, sun in the sky, a cloud nowhere to be seen and sound of the ocean rolling over pebbles on the beach.

There is nothing like a small vacation during the semester to give me some energy to continue with my studies. I won’t be just relaxing, I also have to work on a project involving Raspberry Pi for my Bachelor’s degree in Mechatronics and Robotics. People I’ve met were always stunned or surprised by the field that I study in and my passion for cooking, but I think that if you can find the time to do both or more, why not have more than one interest in life.

Let’s get to the recipe – this is certainly a Sunday family dinner recipe. In my family we do it really often and my mother passed me the recipe. There are just a few ingredients included and it’s easy to make. Of course it’s delicious since it combines tasty vegetables with a delicious piece of meat. Try it out, tell me what you think, if I don’t post until Easter – happy Easter and have a great weekend!

Preparation: 25 min

Cook time: 1 h 30 min

Servings: 4

Ingredients

1 kg ham hock
1 dl dark beer
3 tsp garlic powder
1 kg potatoes, sliced
3 tsp red paprika
2 tsp chili pepper
150 g onion, sliced
150 g red pepper, sliced
vegetable oil
salt & pepper to taste

How to

Preheat the oven to 200 °C. Sprinkle vegetable oil over a baking tray.
Season the ham hock with salt, pepper and garlic powder. Place the ham hock on a baking tray and place it in an oven.
In the meanwhile season the sliced potatoes, peppers and onion with red paprika, chili pepper, salt and pepper.
After 30 min of baking pour 1 dl of dark beer over ham hock and place it back in the oven with potatoes.
Bake for another 40 min to 1 h until crispy and golden both potatoes and ham hock.