સાઇડ ડિશ સાથે મિશ્ર રોસ્ટ પોર્ક

Season the meat, I rub it well with salt and pepper from the mill. I preheat the oven to 220 °, the wire rack is on the bottom rail. I like to add a large roasting pan, in which I put a grid (if there is one). On top I put the meat, I put the shovel with the rind facing down (here the rind can become soft, because then it is easier to cut.)

So, now distribute the cleaned vegetables all around and pour on the broth. Into the pipe. For about 30 minutes. During this time I cut the white bread cubes, melt butter in the pan and fry them until golden yellow. Finished . Can aside.

Now the 30 minutes are over, the shovel can be turned and scratched crosswise (rind) Back in the roaster, I now switch the temperature down to 160-170 ° Now the roast can slowly become crispy and cooked. I pour the malt beer over the roast every now and then until everything is used up.

The dumpling water can be added. I only add the salt when it boils, and a bit of cornstarch with it so the dumplings don't boil off. When the water boils the dumplings in s water and then just let them steep.

The meat is now ready, take it out and keep it warm. Drive the sauce with the vegetables through a pointed sieve. Collect the stock in an extra saucepan and reduce a little. Thicken with cornstarch, season to taste again. Cut the meat into slices, serve. Done, enjoy your meal

The side dish here is kohlrabi, beetroot and cod cabbage