Roasted Crust with Wild Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Wash the pork, pat dry and cut the rind into a diamond shape. Rub the meat vigorously with salt and pepper.
- Clean the Brussels sprouts and cut the stalk crosswise, cook in salted water or vegetable stock (approx. 15 minutes).
- 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.
- 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.
- 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).
- 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.
- Slice the meat and serve with the sauce and Brussels sprouts.
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