Summary

Ingredients

• 1 kg roast pork
• salt and pepper
• Oil for frying
• Soup vegetables, cut into small pieces
• 0.25 liter ¼ broth
• 2 tablespoon tomato ketchup
• 2 ½ teaspoon sambal oelek
• 2 cloves garlic)
• 1 cup crème fraîche
• 250 g cheese (e.. Gouda, Gruyère, Appenzeller), rated
• herbs Provence
• Paprika powder, hot as rose
• Fat for the shape

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Instructions

1. Wash the roast pork and pat dry. Rub with pepper, salt and paprika powder. Then fry vigorously on all sides in heated oil and add the chopped vegetables and sauté. Then pour in 1/4 liter of stock and cover and simmer for about 80 minutes over reduced heat.
2. In the meantime, the paste is ready: Simply stir together the tomato ketchup, sambal oelek, the crushed garlic clove and the herbs of Provence to make a pate.
3. For the cheese mixture, mix the beaker of crème fraiche and the 250 g cheese together well.
4. After the cooking time, remove the roast and cut into slices. Layer them in a greased casserole dish. Brush with the paste (either on top or each slice individually), then spread the cheese mixture over it.
5. Baked in a preheated oven at 200 ° C for about 20 minutes.
6. Puree the gravy and serve for frying.
7. We usually use dumplings and vegetables as side dishes.