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Franconian cream roast

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Ingredients for 4 servings:

  • 800 g pork neck
  • 2 large onions, cut into rings
  • 1 cup of sweet cream
  • 4 tbsp spice mix (Franken Rub)
  • 250 g mushrooms, fresh
  • 125 g Gouda for gratinating

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 days 2 hours

Rub the meat with the spice mixture and place it in a bowl. Sprinkle the onion rings on top and let the meat rest in the refrigerator for 4-5 days. Transfer the roast, without the onions, to an ovenproof dish and roast at 220°C (top/bottom heat) until nicely browned. After an hour, add the onion rings and sprinkle with grated cheese. Continue roasting for 1/2 hour. Add the mushrooms and cream and let everything simmer for about 1/4 hour. Serve best with rice or French fries.

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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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