Ingredients:

• 1 kg pork chop or pork ham
• 2 carrots
• 2 onions
• Parsley
• ~2 tbsp oil for baking

Ingredients for marinade:

• 0.5l water
• 0.5l vinegar
• 50g diced onion
• Salt, pepper, laurels

Instructions:

Boil diced onions, pepper and laurels in water for approximately 10 to 15 minutes. Add 500ml vinegar, a pinch of salt and allow the marinade to cool down. When it has cooled down, cover the meat with the marinade and ensure that it soaks in the meat, put it in the fridge for at least 12 hours.

Take the meat out of the marinade, dry it and bake on a hot and greased pan until golden brown from all sides. Preheat the oven to 180 to 200C, put the roast on the frying-pan, pour hot water, sprinkle with chopped parsley, carrots and onions and bake for 1.5 hours, turning and pouring over with the liquid on the pan.

Serve with vegetables and fried potatoes.

Enjoy!