Black Forest Style Hay Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork (pork neck)
- pepper from the grinder
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 2 handfuls hay, good (meadow hay, organic)
- 250 g protein
- 250 grams salt
Print Recipe
Pin Recipe Instructions
- Pepper the pork neck lightly and fry in the pan. Then take it out of the pan and sprinkle with the herbs. Soak the hay for a good 10 minutes. Line the baking sheet well with the hay. Now place the roast on the tray and pour the rest of the hay over it.
- Beat the egg white into egg whites, stir in the salt and then spread the mixture evenly over the roast (3 - 4 cm thick). Cook at 210 ° C (top / bottom heat, hot air: 190 ° C) for approx. 90 minutes.
- Take the tray out of the oven and let the roast rest for 5 - 10 minutes. Now remove the hay with the salt crust and then cut open the roast.
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