Roasted Crust with Wild Mushroom Sauce

Summary

Ingredients

• 2 kg roast pork with rind (shoulder)
• 3 onion (s), (cut into wedges)
• 500 g Brussels sprouts
• 350 g mushrooms, forest mushrooms or
• 50 g mushrooms, mixed, dried
• 150 ml wine, white, semi-dry
• 250 ml beer, light (old or export)
• 750 ml broth, (mushroom broth), instant
• 2 tablespoon oil, (canola or sunflower oil)
• 1 bunch parsley, smooth
• 2 bay leaves
• 0.5 teaspoon ½ thyme, dried
• 200 ml Cremefine for cooking (Rama)
• salt and pepper
• sugar
• food starch

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Instructions

1. Wash the pork, pat dry and cut the rind into a diamond shape. Rub the meat vigorously with salt and pepper.
2. Clean the Brussels sprouts and cut the stalk crosswise, cook in salted water or vegetable stock (approx. 15 minutes).
3. Heat the oil in a roaster and fry the meat vigorously on all sides, remove. Briefly fry the onion wedges in the roaster and deglaze with white wine, allow to reduce a little. Add the meat with the rind facing up and top up with the mushroom bouillon. Add the bay leaves and thyme.
4. Preheat the oven to 180 ° C. Cook the meat in the oven (about 2 hours). After 1/2 hour pour a little beer over it, continue doing this until the beer is all gone.
5. After the cooking time, remove the meat and place on a drip pan, fry for another 30 minutes, brushing with salted water more often (gives a crispy crust).
6. Strain meat sauce through a sieve. Degrease the sauce with a spoon or a fat pot. Bring the sauce to the boil, add the pizzeria, cook for another 10-15 minutes, refine with Cremefine to boil, season again with salt and pepper, thicken the sauce with the starch mixed in cold water.
7. Slice the meat and serve with the sauce and Brussels sprouts.