Roast Pork with Vegetables and Gravy

The pork joint was cooked in the oven for two hours in a casserole dish, and allowed to cool. Carved with an electric knife.

The vegetables were carrot, onion and red  pepper. Cooked in the base of the casserole dish under the joint. I added 100 ml of water to the dish. Middle shelf of the oven, at 180 deg. C.

I made the gravy with some pork stock, and the juices from the joint. I drained the juices into a small dish and put it into the fridge. I removed the pork fat from the top with a spoon before mixing the juices and the stock.

The pork, the vegetables and the gravy were reheated in a flat lidded pan for fifteen minutes before serving. Some sage can be added. Delicious! Could also be served with rice or potatoes, according to choice.