Summary

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

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Instructions

1. 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.
2. Preheat the oven to 180 °.
3. 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.
4. Roll out the salt dough. Wrap the meat with it, press down the edges.
5. Place the roast on an oiled baking sheet and cook in the oven for about 40 minutes. Chop off the salt crust and serve.