Roast pork with bread crust

Ingredients for 5 servings:

• 1 ½ kg roast pork, from the leg
• 3 onions
• 3 carrots
• 80 g bread(s) (brown bread)
• oil
• Salt
• pepper
• clove(s), ground
• 1 tsp sugar
• 1 egg white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

rustic

Wash the meat, pat dry, then season with salt and pepper. Sear it on all sides in a roasting tin in oil until crispy. Quarter the onions and finely chop the carrots, and add them. Place the roasting tin in a preheated oven (180°C). As soon as the vegetables begin to brown, add a little water (or stock to taste). Continue to replace the evaporated liquid throughout the cooking process (120-180 minutes, depending on the quality of the meat). About 20 minutes before the end of the cooking time: Crumble the black bread into small pieces and mix it with the sugar, egg white, and clove powder until it is as smooth as possible. Spread this mixture over the roast and press it down. Create a sauce from the roasting juices. This goes well with boiled potatoes, seasonal vegetables, or dried fruit.