Summary

Ingredients

• 1 kg roast pork (upper shell)
• 1 small apple, roughly diced
• 1 small onion (s), finely diced
• 800 ml stock (gravy)
• 150 ml cream
• 2 tablespoon mustard (orange mustard)
• 1 tablespoon lemon juice
• 2 tablespoon fat (Rama Culinesse)
• salt and pepper
• possibly sauce thickener

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Instructions

1. Season the roast pork and fry in the frying fat. Add onion and apple cubes and sauté briefly. Stir in the mustard, toast briefly and then pour in the lemon juice.
2. Pour in the stock and let everything stew covered for approx. 1.5 hours. Season with cream and spices at the end. If necessary thicken with a sauce thickener.
3. Serve with red cabbage and dumplings.