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Pork crust roast

    3h 25min

    Medium

Ingredientes

4 Porções
  • 6 G Caraway

  • 150 G Carrots

  • 150 G Celery

  • 500 ml Dark beer

  • 1 Dedo do pé Garlic

  • 150 G Leek

  • 25 G Medium-hot mustard

  • 150 G Onions

  • 1,8 kg Pork shoulder

  • 15 G Salt

  • 2 Colher de sopa Starch (as required)

  • 40 G Tomato purée

  • 2 Litros Vegetable stock

  • 20 ml Water

    European, German

    Pork, Meat dishes

    Celery, Mustard

    Alcohol

Preparação

  • Chop the vegetables

    Peel the carrots, celeriac and onions. Trim and thoroughly wash the leek. Cut all of the vegetables into 2 cm cubes. Mix the tomato purée and water until smooth, stir in the vegetables then spread them out on the deep universal tray. Preheat the oven to 150 °C (fan-assisted).

  • Ingredientes

  • 150 G Carrots, 150 G Celery, 150 G Onions, 150 G Leek, 40 G Tomato purée, 20 ml Water

  • Prepare the meat

    Dab the shoulder of pork dry with kitchen roll, and score diamonds into the skin side with a sharp knife, being careful not to cut into the meat. Peel and finely dice the garlic. Make a herb paste out of the salt, caraway, garlic and mustard and coat the meat side with the mixture. Generously season the skin with salt.

  • Ingredientes

  • 1 Dedo do pé Garlic, 15 G Salt, 6 G Caraway, 25 G Medium-hot mustard

  • Roast the joint

    Add the stock to the vegetables and put the tray in the middle of the oven. Put the pork on an oven rack and place it in the oven above the vegetable tray. After 2 hours of cooking time, pour the beer over the vegetables. 30 minutes later, remove the vegetables from the oven and leave the meat to crisp up at 250 degrees for 15–30 minutes. The longer you leave the roast in the oven, the crispier it will become.

  • Ingredientes

  • 1,8 kg Pork shoulder, 500 ml Dark beer, 2 Litros Vegetable stock

  • Vegetables and sauce

    In the meantime, put the vegetables with the sauce in a pan, bring to the boil and season with salt and pepper. If you like, you can bind the sauce before seasoning it: to do so, stir around 2 tbsp cornstarch into some water, add it to the sauce, mix well and leave to cook for another 1–2 minutes.

  • Ingredientes

  • 2 Colher de sopa Starch (as required)

  • Finishing touches

    This dish goes wonderfully with bread dumplings, sauerkraut or cabbage slaw. To serve, slice the pork, arrange the slices on plates, pour the sauce over the meat and add the side dishes.

Valor nutricional por porção

kcal

1210.25

Proteína

86.98 G

Óleo/gordura

81.69 G

Hidratos de carbono

25.39 G

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