John Myers
Roast Pork Crust with Savoy Cabbage and Potatoes,
The perfect roast pork crust with savoy cabbage and potatoes, recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork Crust Roast
- Salt and pepper
- 2 tbsp Extra virgin olive oil
- 2 Onions white
- 3 small Carrots
- 2 Fresh peppers
- 8 Fresh tomatoes
- 125 ml Organic vegetable broth
- 300 ml Beer export dark
- Have the meat cut into a diamond shape by the butcher.
- Cut all the vegetables and onions into large pieces.
- Rub the meat with salt and pepper and sear on all sides except for the crust. Place the meat in a roaster. Deglaze the roast set with 125 ml and remove the seared one.
- Place the vegetables in the roaster under the meat and add the roast set from the searing.
- Preheat the oven to 175 ° C and fry for about 2 hours. Pour beer over every 30 minutes.
- 15 min before the end of the roast, turn the oven up to 225 ° C and you can watch the crust “bloom”!
- Pour the sauce through a sieve and strain the tomatoes through the sieve. If it is too thin, bind with 1 tbsp flour.
- Cook potatoes in their skins. We had red-skinned Linda potatoes, mostly waxy.
- Cut the sausage into strips and fry in a little oil and add 100 ml of water. Add vegetable stock and 0.5 teaspoons of caraway seeds.
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