in

Mixed Roast Pork with Side Dish

5 from 3 votes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

the meat parts

  • 1250 g Pork neck
  • 1 good kg Schäufele

The vegetables to go with it

  • 3 size Carrots
  • 5 middle Onions
  • 2 thickness Garlic cloves
  • 1 thick slice Fresh ginger
  • 1 Chilli pepper Carrot Pepper
  • 1 small Clove
  • 1 Half liter Self-Made Meatsoup
  • 1 bottle Malt beer with sugar (malt drink)
  • 1 teel. Food starch
  • Add water to stir until smooth

garnish

  • 2 Packs Dumpling dough
  • 2 Discs White-Red the abundance of dumplings
  • Salt pepper

Instructions
 

Preparation of the meat

  • 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 sauce

  • 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
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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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