Summary

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

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Instructions

1. Soak the Roman pot for at least 10 minutes. Meanwhile, wash and pat dry the meat and prepare the onions and apples.
2. 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.
3. 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.
4. 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.