Roast Pork with Cream Cabbage and Potato Pancakes

Preparation:

1. For the potato pancakes, cook the potatoes with the skin in well-salted water the day before. Any leftovers can of course also be used. They should only be from the previous day.

Flesh:

1. Preheat the oven to 180 °. Place the meat on the tray, cover the rind on top with a layer of salt for approx. 3 – 4 mm and slide it into the oven on the 2nd rail from below. The cooking time is initially 2 hours. Then briefly pull the tray out of the oven, remove the salt crust from the roast, brush the rind a little with the worn out, turn up the temperature to 220 ° and push the tray back into the oven. Now let the crust rise. This takes another 30-35 minutes.

Cabbage:

1. While the meat is being cooked, cut the cabbage into long strips that are not too fine. Peel the onion, roughly dice. Also cut the bacon into very large cubes. Peel and core the apple and cut into cubes as large as the bacon.
2. Fry the bacon in the goose lard in a larger saucepan. A little later add the onions and fry with them. Sprinkle everything with the sugar, let it caramelize and deglaze with the broth. Season this brew with salt and pepper, add vinegar and caraway seeds and let simmer for approx. 3 minutes. Then add the cabbage and apple pieces to the boiling stock, stir well, turn the heat down halfway, put a lid on the pot and let it simmer for 35 – 40 minutes.
3. When the cabbage is still slightly firm to the bite but cooked, stir in the sour cream, bind everything with the starch mixed in a little water and simmer for another 2 minutes. At the very end, season again and fold in a small dash of cream.

Schmarrn:

1. Peel the potatoes from the previous day, grate them roughly and place them loosely in a bowl. Mix the flour and salt, sieve over the potatoes and mix everything loosely with a fork.
2. First heat 1 tablespoon of clarified butter in a pan and add the potato crumbs. When frying, take a lot of heat and turn the coarse crumbs every now and then. When they begin to take on color, add the second spoonful of clarified butter and continue to brown, turning several times.

Completion:

1. If the top notch on the meat has opened and light bubbles have formed, the crust is perfect and the meat is cooked through. The meat must be well cooked for this roast, otherwise it will be tough. In the end it had a core temperature of about 92 ° and was tender as butter.
2. Well then …………… in this cold you can still use a hearty dish, so …………. ‘n good’n. …………………….