Stuffed Crust Roast
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 kg boneless pork roast, with rind
- 500 g minced pork
- 10 g salt
- 2 g pepper
- 1 ½ g nutmeg
- 1 ½ g coriander, ground
- 400 g spinach, cleaned, blanched
- 1 egg (s)
- 1 cup breadcrumbs
- 1 tablespoon, grained marjoram, rubbed
- 3 g wild arlic
- 5 tablespoon cheese, grated (Emmentaler)
- salt and pepper
- Condensed milk
- Spice mixture (grill spice)
Print Recipe
Pin Recipe Instructions
- First you cut a pocket in the roast with a sharp knife (I use a scalpel), up to approx. 2 cm from the edge of the meat, and sew the pocket back up to approx. 5 cm with string. Then you make the filling from the mince, the spices, spinach, egg, breadcrumbs, herbs and cheese and stuff it into the meat pocket (preferably with a sausage filler, because the crusty roast is really full), but it can also be done with a spoon . Then you sew the roast completely and season it on the outside with salt and pepper.
- It is then roasted in a roasting tube for about 2 hours at 180 °, then removed, brushed with a canned milk - grill spice mixture, carved a diamond pattern with a sharp knife (scalpel) (at a distance of 2 cm) and pushed it in again in the oven for 30 minutes so that it turns nice and brown and the rind cracks open and becomes crispy.
- The gravy makes a good sauce.
- If you have the opportunity, you can sprinkle the roast with a seasoned brine so that it permeates evenly.
- I recommend bread dumplings with lettuce or red cabbage.
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