John Myers
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Roast Pork with Brussels Sprouts
The perfect roast pork with brussels sprouts recipe with a picture and simple step-by-step instructions.
- 560 g Pig belly (ma) fresh
- 560 g Salt
- 560 g Sweet paprika
- 560 g Seasoning salt “grill + pan”
- 2 tbsp Oil – sun + olive
- 2 piece Onion red
- 2 piece Fresh tomato
- 600 g Brussels sprouts ready to cook
- 1 liter Boiling water, salted
- 1 liter Nutmeg
- Sauce thickener dark
preparation
- Rinse off the room temperature pork belly, pat dry, cut into the rind into cubes, carefully season with salt, sweet paprika and the seasoned salt. Peel the onions, peel the tomatoes. Quarter both and cut into slices. Thoroughly clean the Brussels sprouts, cut crosswise at the end of the stem, rinse, balance in boiling salted water for 10 minutes, pour into a colander, catching the cooking liquid. Season Brussels sprouts with nutmeg and keep warm. Prepare the remaining ingredients.
preparation
- Heat the oil moderately (5/9) in a roasting pan and fry the meat vigorously on all sides. Remove the meat and keep it warm. Now sauté the onions in the fat and then sear the tomatoes. Season, stir, deglaze with a little Brussels sprouts boiling water, place the meat on the bed of vegetables, reduce the heat and simmer with the lid on for 90 minutes. Now and then add Brussels sprouts cooking water. Add the Brussels sprouts and the rest of the cooking water, bring to the boil and simmer the Brussels sprouts for another 10 minutes until al dente. Season again to taste and seed as desired.
Serving
- Arrange the roast and Brussels sprouts decoratively on a preheated roasting plate and serve. Boiled potatoes go great with it. We did without the potatoes.
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