Crested Roast

Remove the smoked pork from the bone, cut into slices about 1 cm thick. Cut the slices in half, dip briefly in cold water, drain. Shingle the slices in a large pan. Peel onion, chop finely. Wash parsley, spin dry, pluck leaves, chop finely. Sprinkle onion, parsley and some pepper over the shingle slices, pour wine, vinegar and possibly a little water over, cover and cook slowly until tender. The juice should become slightly syrupy-piquant. Slice rolls, spread on a baking sheet, drizzle with melted butter and toast in the oven. Arrange half of the meat in a wide bowl, spread the bread slices on top, layer in the remaining meat and cover everything with the meat juice. Wash the chives, spin dry, cut into fine rolls and sprinkle over the top. Serve with salted potatoes.

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