Mecklenburg Roast Pork
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork
- 0.5 liter ½ beer
- 1 tablespoon syrup
- 2 tablespoon vinegar
- 2 onions)
- 2 bay leaves
- salt
- Prune (s), dried
- 2 tablespoon cornstarch
- raisins
- some pepper-grains
- some allspice-grains
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Mix the syrup, vinegar and beer to a marinade.
- Salt the meat and rub it with freshly ground pepper. Fry in hot roasting fat. Deglaze with the marinade, then add the spices, dried prunes and raisins.
- Braise in a closed pot in the oven at 250 ° C for about 2 hours (I use a soaked Römertopf - then put it in the cold oven).
- Then thicken the sauce with a little cornstarch.
- There are also potato dumplings and red cabbage.
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