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
Mecklenburg Roast Pork
Mecklenburg Roast Pork

Instructions

  1. Mix the syrup, vinegar and beer to a marinade.
  2. 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.
  3. 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).
  4. Then thicken the sauce with a little cornstarch.
  5. There are also potato dumplings and red cabbage.

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