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)
Stuffed Crust Roast
Stuffed Crust Roast

Instructions

  1. 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.
  2. 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.
  3. The gravy makes a good sauce.
  4. If you have the opportunity, you can sprinkle the roast with a seasoned brine so that it permeates evenly.
  5. I recommend bread dumplings with lettuce or red cabbage.

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