Bigis Roast Pork with Plum Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg roast pork (neck)
- 2 large onions, cut into rings
- 12 tablespoon plum jam
- salt and pepper
- herbs
- 2 teaspoons mustard
- Garlic chopped
- 1 cup whipped cream
- 1 cup crème fraîche
- 2 glasses wine
Print Recipe
Pin Recipe Instructions
- Fry the roast all around in a little oil, only then season with salt and pepper, spread the mustard on, top with the chopped garlic, spread the plum jam on top and put the roast in the oven at 180 ° C. After about 30 minutes of roasting time, spread the onion rings on top, pour in the wine and place the roast in the oven for another 40 minutes. Pour the gravy over and over again.
- When the meat is soft, remove it, bring the stock with the cream and crème fraîche to the boil and season with herbs to taste.
- Slice the meat and serve with the sauce.
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