Mastering the Art of Classic Roast Pork

3 medium tomatoes (or 200 ml tomato juice)

250 g cured or pressed bacon

2-3 potatoes, cubed

3 tbsp sunflower or vegetable oil

200 ml broth or water

1 head of onion, chopped

2 carrots, chopped

1 red chili pepper, chopped

1 green chili pepper, chopped

4 cloves garlic, minced

1 bay leaf

2-3 sprigs of marjoram

2-3 sprigs of rosemary

1 tsp red pepper flakes

Salt and freshly ground black pepper to taste

Sear for Depth: Heat your chosen oil in a wide pan over medium-high heat. Sear the pork pieces until they achieve a beautiful golden-brown hue on all sides. Remove the seared pork from the pan and set aside.

Sauté the Aromatics: In the same pan, add the chopped onion and sauté until it softens and becomes translucent. Introduce the cubed carrots, red chili, and green chili peppers, sautéing for a few more minutes to meld their flavors.

Incorporate the Tomatoes: Add the crushed tomatoes or tomato juice to the pan. Allow this mixture to simmer gently, reducing slightly to concentrate its essence.

Assemble for Baking: Return the seared pork to the pan. Season generously with red pepper flakes, salt, and black pepper, ensuring the seasonings are well distributed.

Add Liquid and Bacon: Pour in the broth or water, and artfully arrange the bacon amongst the pork and vegetables. Stir gently to combine.

The Baking Process: Preheat your oven to 180°C (350°F). Transfer the contents of the pan into a roasting dish. Bake for approximately 50 minutes, or until the pork is cooked through and the vegetables are tender.

Finishing Touches: Once removed from the oven, garnish the classic roast pork with freshly chopped marjoram. Serve immediately to capture its full aromatic potential.

The Tomato's Role: Tomatoes lend a crucial element of character, introducing a bright acidity and freshness that defines the dish's identity. Without them, the roast would lack a significant dimension.

The Bacon's Balance: Incorporating pressed bacon, particularly towards the end of cooking, offers a nuanced way to refresh the palate and provide a counterpoint to the richness of the pork fat.

Aromatic Enhancements: For an even more intense aroma, consider adding minced garlic or a few sprigs of dill during the sautéing phase.

Sweet Apple Infusion: For a richer, more complex taste, add 50g of diced apples. These will soften and contribute to the sauce, offering a complementary sweetness.