Christmas market roast

Ingredients for 4 servings:

• 1 kg smoked pork (neck) or a smoked pork rolled roast
• 5 tbsp vegetable oil
• 2 m.-large onion(s), finely chopped
• ½ liter red wine (mulled wine)
• 100 g chestnut(s), cooked
• 50 g almonds (flaked almonds)
• 50 g raisins
• 1 apple (preferably Braeburn)
• 2 tsp sugar
• salt and pepper
• n. B. Jam (orange), approx. 1 tsp

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

We like to eat apple, nuts and almond kernels with smoked pork

Sear the smoked pork on all sides in hot vegetable oil. Then add the finely chopped onions. Peel and core the apple, and add it to the pot. Deglaze with half the mulled wine and reduce the heat to low. Now braise the roast in a covered pot, adding the remaining mulled wine as needed to replenish any lost liquid. Mash the cooked chestnuts with a fork and add them to the pot along with the remaining ingredients after half an hour. After an hour, the house will smell of Christmas and the Christmas market, and you can remove the meat from the stock. Thoroughly puree the stock with a hand blender. Because of the chestnuts, you don’t need to thicken the sauce, but you should season it to taste. Add a little sugar, salt, and pepper, and—if you like—a teaspoon of orange marmalade. I recommend serving it with bacon or bread dumplings and vegetables of your choice. A nice sauerkraut also tastes great.