Pork Roll, Red Onions, Pommes Dauphines

Peel and finely chop the shallots. Rinse 3 sprigs of thyme and parsley, shake dry and chop finely. Halve the peppers, remove the core and chop the flesh.

Preheat the oven to 80 °C top and bottom heat (convection is not suitable), check the heat with an oven thermometer. Put an ovenproof dish or roasting pan in the oven to heat.

Sauté the shallots in a frying pan with 1 tbsp. clarified butter, stir in the pecoroni and the kitchen herbs, toss briefly and remove the frying pan from the stove.

Score the pork neck deeply lengthwise in the upper third, almost cutting through. Now turn the piece of meat 180 °C to the other side and score the lower third lengthwise. The meat can now be pulled apart like an accordion. Slightly flatten the meat, season with salt and pepper and add the herb shallots on top. Roll up into a roll roast and tie.

In a frying pan with 2-3 tbsp clarified butter, brown the roll roast on all sides until golden brown. This takes about 8-10 min.

Now place the roast in the heated roaster, drizzle with honey, add bay leaves and remaining thyme sprigs.

Cook the roast at 80 °C for about 4 hours.

In the meantime, peel and slice the red onions, peel and slice the parsnips. 20 minutes before the end of the cooking time, add the parsnips that have been

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