Summary

Ingredients

• 1.2 kg smoked pork, boneless cutlet
• 3 medium onion (s)
• 500 g tomato (s)
• salt and pepper
• Cayenne pepper
• 1 handful clove (s)
• 30 ml heavy cream
• Butter, cold
• cornstarch
• 800 g Brussels sprouts
• 1 tablespoon butter
• nutmeg

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Instructions

1. Peel, core and dice the tomatoes. Roughly dice the onions and distribute both in a roasting pan.
2. Cut crosswise into the smoked pork on the fat side and stick cloves into the resulting crosses (speckle). Rub the meat with pepper and place the clove side up on the tomato and onion bed.
3. Put the roaster in the oven preheated to approx. 180 °. Pour in little water depending on the fat content and the resulting moisture. Braise the roast for about 1 hour and pour water over it every now and then.
4. Meanwhile, clean and cook the Brussels sprouts in salted water and then drain the water. Swirl the Brussels sprouts in melted butter and season with nutmeg.
5. When the roast is nice and brown, take it out of the oven and thicken the resulting sauce with cream and cold butter. If necessary, cornstarch mixed in cold water can also be used.
6. Cut the meat into thin slices and pour the sauce over them.
7. Floury potatoes go very well with this.