Mecklenburg rib roast

Ingredients for 6 servings:

• 2 ½ kg roast pork (rib roast), pre-order from the butcher
• 2 large apples, sour
• 400 g prunes
• 2 tbsp raisins
• 2 tbsp almonds, chopped
• 2 m.-sized onion(s)
• 2 tbsp breadcrumbs
• red wine
• salt and pepper
• 2 bay leaves
• broth
• 100 ml sour cream
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

A classic of Mecklenburg cuisine

Soak the prunes and raisins in about 1 glass of red wine. Peel and finely chop the apples and onions, and mix them with the soaked dried fruit, almonds, and breadcrumbs. Make a cross-shaped cut in the rind of the rib roast and season the meat well, inside and out, with salt and pepper. Fill the pocket with the filling of dried fruit, apples, etc. Insert toothpicks through both sides of the pocket edge so that the pocket can then be tied up with kitchen string. Pour about 1/2 liter of water into a large roasting pan and cook the rib roast, rind-side down, in the oven at 200°C for about 1/2 hour. Then turn the roast over, add about 1 liter more water or broth and, if desired, red wine. Add the bay leaves and braise, rind-side up, in the oven at 180°C for about 2.5 hours. Baste the meat frequently, but do not baste it again during the last half hour so that the rind can crisp up. Remove the roast and carve it open (keep warm). For the gravy, add a little more liquid to the roasting juices if necessary, mix cornstarch with about 1/2 cup sour cream, stir into the roasting juices, bring to a boil, and season to taste. Serve with boiled potatoes (floury, as the Mecklenburgers like them), Brussels sprouts or red cabbage, and a nice glass of red wine. You can also season the filling with a little clove powder and sugar. Instead of breadcrumbs, you can use grated black bread or rusks. The Mecklenburgers love the sweet note in meat dishes.