With this recipe you will succeed in making a real, juicy roast pork. I always make it for 6 portions and for this I need the following ingredients.
- 1.4 kg roast pork (with rind, preferably organic; the rind should be carved by the butcher in a lattice shape)
- 2 tsp peppercorns (black)
- 1 tsp rosemary (needles, dried)
- 150 g celeriac celeriac
- 2 carrots
- 2 onions
- 2 cloves of garlic
- 1 tbsp oil
- 1 tsp caraway
- 2 bay leaves
- 3 cloves
- 0,75 litres vegetable broth (instant)
- 1 tbsp sauce thickener (light; as required)
- Preheat the oven to 240 degrees, circulating air 220 degrees, gas level 6. Rinse the meat and pat dry. Crush salt, peppercorns and rosemary needles finely in a mortar. Rub into the roast all around. If necessary, bind the meat in shape with kitchen thread. Clean the celery and carrots, rinse and cut into cubes. Peel onions and garlic and cut into strips.
- Heat the oil in a roaster and fry the roast all around until golden brown. Remove the meat. Brown the prepared vegetables in the roaster. Add the meat and spices and the vegetable stock. Roasting the meat and vegetables produces roasting substances that later give the sauce a strong aroma. Therefore, meat and vegetables should get a good colour. Let the roast stew in the oven for about 1 hour with the lid on. Reduce the temperature to 200 degrees, circulating air 180 degrees, gas level 4 and fry the meat without the lid for another 50 minutes. Remove the meat and cover and keep warm.
- Pour the frying stock through a sieve and, if necessary, pass the vegetables through the sieve to bind the sauce. Bring the stock to the boil, season with salt and pepper and thicken with sauce thickener if necessary.
Preparation time 140 minutes Nutrition facts pro portion: Calories 410, Carbohydrates 6 g, Protein 40 g, Fat 25 g
Recipe by Brigitte
Photo by Edalin
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