Hearty Roast Pork from Roman Pot
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork
- 2 onions)
- 2 carrot (s)
- 500 g potato (s)
- 2 apple
- 100 ml red wine
- 1 liter beef broth
- 1 teaspoon pepper
- 3 bay leaves
- 3 carnation (s)
- 2 teaspoon juniper berries
- 3 stalks rosemary
- some thyme
- some marjoram
- 6 teaspoons cranberries
- a bit salt
- 2 tablespoon sugar
- some pepper
- 2 cloves garlic
- some lard
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions, carrots and potatoes. Peel, core and quarter or eighth the apples. Peel and chop the garlic.
- Wash the roast and pat it off well. Season with salt and pepper. Soak the Roman pot for 10 minutes to 1 hour (put in the water). In this way, it absorbs the water that it gives off to the food during cooking.
- In a saucepan, sauté the onions, carrots, potatoes with a little lard and 2 tablespoons of sugar. Deglaze with red wine. Put the meat with the vegetables, garlic, apples and spices in the Römertopf and cook in the NOT preheated oven at 160 ° C top / bottom heat (no convection!) For 2 hours. After 1 hour top up with the beef broth and continue cooking for the second hour.
- Season to taste with salt and pepper. Puree the sauce with the magic wand (this saves you from binding it with roux).
- Serve with the cranberries. Dumplings or boiled potatoes and red or sauerkraut go well with it.
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