My Roast Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 1 d 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork (pork neck), streaky
- 2 tablespoon vegetable oil
- 3 tablespoon mustard, medium hot
- Salt and pepper
- 200 ml meat stock
- 500 ml vegetable stock, alternatively white wine
- 2 large vegetable onions
- 1 bunch soup vegetables
- 3 bay leaves
- 4 clove (s), whole
- 4 grains allspice
- Sauce thickener, for dark sauce
- fat, for the roaster
Print Recipe
Pin Recipe Instructions
- Wash the pork neck and pat dry thoroughly. Season with plenty of salt and pepper on all sides. Mix the mustard with the oil and rub the roast with it, wrap in foil and marinate in it for a day.
- The next day wash the soup greens, cut into medium-sized cubes, peel the onions and chop them roughly.
- Preheat the oven to 170 ° C.
- Heat oil or fat in a roasting pan and fry the roast vigorously on all sides. In between add the vegetables and spices and sauté them. Deglaze with the meat stock and vegetable stock or white wine. Cover and leave for 2 hours at 170 °.
- After the 2 hours, remove the roast and let it rest briefly on a board.
- Meanwhile, pour the sauce through a sieve and bring to the boil again, thicken with a sauce thickener.
- We always serve Reiberknedl (potato dumplings, as they were called by mom) and red cabbage (red cabbage).
- The pork neck can be well grown, it will later just become buttery soft and you will not notice anything of the fat (except for the wonderful taste).
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