Preheat the oven to 220 ° C. Slightly cut into the fat layer of the Kasseler with a sharp knife at a distance of 2 cm. Wash the soup greens, peel the carrots and celery and cut into small pieces together with the leek and parsley. Dice the onion.
Spread a piece of double-folded aluminum foil on the drip pan of the oven according to the size of the piece of meat. Cover with the prepared soup greens and the onion cubes, sprinkle with pepper. The meat is now placed on the vegetables.
Fold the film so that the smoked pork is embedded but not covered at the top. Add some hot water. Let the meat roast on the lowest rack for approx. 1 hour, adding a little water more often while roasting.
Let the roast rest for 10 minutes in the switched off oven, then carve it.
The resulting broth with the vegetable cubes can be frozen and prepared with pasta or rice as an aromatic soup. Of course, the vegetables can also be drained in the sieve and served with the smoked pork!
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