Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 grams flour
- 200 g sea salt, coarse
- 800 g pork from the le
- 1 bunch rosemary
- 1 bunch thyme
- 0.5 ½ bunch parsley
- 1 tablespoon pepper - grains, red
- salt and pepper
- 4 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Mix the flour and sea salt in a bowl, gradually stir in cold water until a firm dough is formed. Let rest for about 15 minutes.
- Preheat the oven to 180 °.
- Rinse the meat, pat dry and cut a large pocket into it. Wash the herbs, shake dry, pluck from the stalks and finely chop. Crush the peppercorns in a mortar, mix with the herbs, salt, pepper and 2 tablespoons of oil. Put 2/3 of it in the meat pocket and spread the rest on the roast.
- Roll out the salt dough. Wrap the meat with it, press down the edges.
- Place the roast on an oiled baking sheet and cook in the oven for about 40 minutes. Chop off the salt crust and serve.
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