Roast Pork with Cider (sidra)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 boneless pork neck
- 2 medium onion (s)
- 1 bunch soup greens
- 1 bottle cider (cider - apple sparkling wine) or apple juice
- 12 small potatoes
- some mustard, hotter
- some oil
Print Recipe
Pin Recipe Instructions
- Rub the meat with mustard, salt and pepper and fry on all sides with a little oil in the roasting pan, set aside. Now put the onion and the soup greens, all diced into small pieces, in the roasting pan and let them take color.
- Now add the meat again and also the peeled, whole potatoes. Pour on the cider (in Spain cider, but apple juice is also possible). A glass can fall off for the cook
- Let it stew in the oven for about 1 - 1 1/2 hours at approx. 160 ° C. Turn the meat and potatoes over once. Strain the sauce through a sieve and bind it if necessary and season to taste.
- If you prefer the slightly lower-fat variant, you can also use pork salmon (the cut chop). I also like to prepare it in a clay pot on the gas stove.
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