Roast Smoked Pork with Apple Sauce in Römertopf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork pork (e.g. pork pork or pork chops)
- 2 medium onion (s), diced
- 2 large apples, sour, peeled, diced
- some schnapps (apple grain or wheat grain mixed with apple juice)
- some cream or crème légère
- some flour to thicken, possibly
Print Recipe
Pin Recipe Instructions
- Soak the Roman pot for at least 10 minutes. Meanwhile, wash and pat dry the meat and prepare the onions and apples.
- First place the apples and onions on the bottom of the Römertopf, then pour enough liquid over them that they stand approx. 1 cm high in the pot. Put the meat on top, close the pan and put in the cold oven. Cook at 220 ° C for about 1.5 hours, remove the lid during the last 15 minutes.
- Take the pot out of the oven, put the meat back in the switched off oven and let it rest for about 10 minutes. Pour the rest into a saucepan, puree, bring to the boil and refine with cream, thicken to taste.
- The meat never gets dry in the Römertopf, even if it stays in the oven a little too long. The alcohol makes the meat even more tender and gives it a slightly different taste, but it can be replaced with pure apple juice if children are also eating.
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