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Apple – meat from the Roman pot

updated

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Ingredients for 4 servings:

  • 500 g potatoes, raw, sliced
  • 500 g sour apples, cut into wedges
  • 4 slice(s) pork (ridge)
  • 1 onion(s), finely diced
  • 1 egg(s)
  • e.g. breadcrumbs
  • Fat for frying
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Layer the potatoes and apples in the Roman pot and season with salt and pepper. Brown the pork loin, also seasoned with salt and pepper, in a little fat and add to the potato and apple mixture. Sauté the diced onion in the frying fat until translucent. Let cool slightly and mix with egg and breadcrumbs to form a coating. Spread the coating on the meat. Close the Roman pot and place it in a cold oven. Bake at 250°C for a good hour, until the coating is nice and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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