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Zagreb Roast with Baked Potatoes

Ingredients (Serves 10)

1.8 kg Upper part of pork leg
200 g fresh red pepper
200 g cooked ham
5 eggs
400 ml vegetable oil
2 kg potatoes
500 g onion
150 g bacon
2 g ground red paprika
Salt & pepper

Preparation:

Wash the pork. In the middle of the meat using a long knife make a deep cut to create a pocket along the length of the meat. Make sure that the meat isn’t cut all the way through and has holes from which the stuffing can come out.
Cut the cooked ham into cubes and fry in a pan. Add the fresh red pepper chopped into cubes. Season with salt and pepper. Add 4 beaten eggs to make soft scrambled eggs. When this mixture has cooled down a little, add another egg to it. This mixture of eggs, ham and pepper is then poured as stuffing into the pork. Once the stuffing is inside the pork, sew up the top. Pour hot oil over the meat and place in the oven. Roast for approximately 2 hours at 180° C. Half way through the cooking, take the roast out and add the already prepared potatoes. Return them all to the oven until the cooking is finished.

For the baked potatoes:
Cut the potatoes into thick slices. Finely chop the onion and fry along with the bacon cut into pieces. Add the potato. Sprinkle in a spoonful of the ground red paprika, salt and pepper. When all is mixed together, place the potato mix on the baking tray, pour on a little oil and bake with the roast.