Cured Roast Pork

5 from 4 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 402 kcal


Roast wine

  • 1 kg Cured roast pork
  • 2 Toes Garlic
  • 0,5 teaspoon Caraway seed
  • 3 Carrots
  • 40 g Celery
  • 2 Onions
  • 1 Leek
  • Pepper
  • Fat for frying

potato salad

  • 600 g Sweet potatoes
  • Salt
  • 50 g Cocktail tomatoes red and yellow
  • 40 g Spring onions
  • 70 ml Vegetable broth lukewarm
  • 1,5 tablespoon Herb vinegar
  • 0,25 teaspoon Mustard medium hot
  • Salt pepper
  • 2 tablespoon Sunflower oil
  • 1 tablespoon Chopped parsley


  • Peel and finely chop the garlic. Clean the vegetables and cut them into large pieces. Rub the cured pork with pepper, caraway seeds and garlic. Fry the meat on all sides in a roasting pan with a little lard. Take out and set aside. Preheat the oven to 160 ° C.
  • Put the vegetables in the roaster and fry them just as lightly. Then put the meat on top of the vegetables. Pour in some water and fry at 160 ° C O / U heat in the preheated oven for about 2 to 5 hours. Pour in a little water every now and then, about 0.5 liters in total. Then take the roast out and wrap it in foil, let it rest for a moment.
  • In the meantime, strain the sauce through a sieve. Set aside some vegetables for the plates. Let the sauce reduce and season to taste.
  • For the potato salad, wash the sweet potatoes thoroughly. Cover with water in a saucepan and lightly salt. Cook the potatoes for about 25 minutes. Wash the tomatoes, then quarter them. Clean the spring onions and cut into fine rings. Drain the potatoes, leave to cool a little, peel and cut into slices. Put all the ingredients in a bowl. Mix the broth with the vinegar, mustard, salt and pepper in a bowl. Finally stir in the oil. Pour over the potatoes and mix everything carefully. Let the salad steep for 20 minutes and sprinkle with chopped parsley.
  • Cut the meat into slices, arrange on plates with the potato salad, sauce and vegetables.


Serving: 100gCalories: 402kcalCarbohydrates: 3.4gProtein: 2gFat: 42.4g
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Written by John Myers

Professional Chef with 25 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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