Roast pork in chili cheese sauce

Ingredients for 4 servings:

• 1 ½ kg roast pork (lummer or carbonade)
• some paprika powder
• some salt and pepper
• 12 slice(s) Gouda, medieval
• ½ liter chili sauce, sweet and sour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

a recipe from my mother, very simple but so delicious that I still cook it often.

Rub the roast with paprika, a little salt, and pepper, and sear it well on all sides in a pan with oil. Meanwhile, preheat the oven to 170°C (top/bottom heat). Then slice the roast, ensuring the slices are still connected at the bottom. You want it to remain a single piece, like a book. Spread chili sauce between each layer and place the cheese slices in between, continuing one “side” and repeating the process. It’s best to hold everything together with string or a rubber band, place it in a roasting pan, place it in the oven, and cook at 170°C for about 100-120 minutes. Every now and then, ladle the dripping sauce onto the top of the roast to prevent it from drying out. The roast is also delicious cold. I specifically specified a larger amount of meat, as this roast is a big hit with us. Tip: Instead of medium-aged Gouda, you can also use aged Gouda, depending on your taste, but it doesn’t melt as well. I always mix it up.