Pork Honey-spiced Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 14 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g honey
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) nutmeg
- 0.5 teaspoon ½ allspice, ground
- 1 teaspoon clove (s), ground
- 2 teaspoons ginger, ground
- 0.5 ½ lemon (s), juice from it
- 1 kg roast pork (back)
- Salt and pepper, black
- 30 g clarified butter
- 250 ml red wine, semi-dry or red grape juice
- 500 ml water
- 1 large onion (s), finely chopped
- 0.25 ¼ chilli pepper (s), fresh red, finely chopped
- 4 clove (s) garlic, finely diced
- some vegetable stock, instant
- 150 ml cream
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Heat the honey in a water bath or microwave and mix with cinnamon, nutmeg, cloves, allspice, ginger and lemon juice. Wash the meat, pat dry, place in a freezer bag and pour the marinade over it. Let it steep in the refrigerator overnight.
- Preheat the oven to 150 ° C fan oven or 175 ° C top / bottom heat.
- Drain the roast and collect the marinade, then sprinkle with salt and pepper. Fry the meat all around in the heated clarified butter and add the vegetables. Pour in the red wine, marinade and the water. Cover and braise in the oven for approx. 1 1/2 - 1 3/4 hours and pour the sauce over them several times. Remove the meat and put it in slices and cover with aluminum foil and keep warm.
- Mix the cream with the cornstarch and add to the meat stock. Bring to the boil and season with salt, pepper and the remaining spices.
- This goes well with hash browns or boiled potatoes, buttered vegetables and the same type of wine that was used for braising.
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