Roasted Crust with Roasted Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork, with rind
- 2 teaspoons seasoned salt for roast pork
- 10 clove (s)
- 1 bunch soup vegetables
- 2 tablespoons oil
- 1 liter broth, instant
- salt
- 50 ml whipped cream or milk
- 1 tablespoon sauce thickener, dark
- 2 pinches caraway powder
Print Recipe
Pin Recipe Instructions
- Cut the rind of the meat in a diamond shape. Rub with seasoning salt, lard with cloves. Clean or peel the soup vegetables, wash and cut into small pieces.
- Heat the oil in a roasting pan. Fry meat in it. Add soup vegetables, sauté in them. Pour in the stock, bring to the boil. Braise in a preheated oven (electric stove: 200 ° C, convection: 180 ° C, gas: level 3) for 90-120 minutes, depending on the height of the roast. Brush the meat with salted water approx. 15 minutes before the end of the cooking time. This will make the crust crispy. Possibly switch on the grill briefly. Remove the roast, pour the cream into the stew. Thicken with a sauce thickener, season to taste.
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