1. peel and dice the onion and place in a large high saucepan with peppercorns, bay leaves, cloves and the roast pork. Cover with cold water. Bring to a boil once, then simmer for an hour at a low temperature in an open saucepan. Skim occasionally during this process.
Remove the meat from the saucepan and pat dry with paper towels. Place a roasting rack on the juice pan, place the meat on it with the pork rind facing upwards and bake in the heated oven at 200 °C (gas 3, convection oven 180 °C ) on the second rack from the bottom for 40 minutes. Then turn up the heat to 225 °C (gas 4, convection oven 200 °C ) and bake for a further 20 minutes until the crust is golden brown and crisp.
Place the roast pork on a large board and cut into thin slices. Serve with strawberry-mango chutney and herb baguette (see separate recipes).
Our tip: It is best to use fresh herbs for an especially good flavor!
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