My Herbstbraten – Roast Pork with Pak Choi and Cress Filling and Hokkaido Pumpkin Roast

Dishes story “My autumn roast”

1. The pokchoi (or mustard or green cabbage) as an autumn vegetable is perfect for this autumn Sunday roast and gives the extravagant fullness its own flavor. Both pumpkin and cabbage are fresh and healthy on the table as seasonal vegetables. The recipe is a little more complex to prepare, but without any pitfalls and without great cooking knowledge.
2. The “Kürbishachl”: Upper Austrian “hacheln” means planing and in the kitchen especially fruits are “hacheln”. Small children in particular are often served “tickled” apples. The word “Hachl” is derived from the main word “Hachln” (planing) and stands for planed things. Spiced and piled up, this is how my creation Kürbishachl or, depending on the vegetables used, the Kartoffelhachl, Karottenhachl is created.

Preparation fullness

1. Briefly steam the cabbage over the stock. Crush the fennel seeds and caraway seeds well in 1 tablespoon of oil in a mortar.
2. Chop the cress (a small bowl of garden cress) together with the cabbage, garlic and oil from the mortar in a blender, season with salt and pepper.
3. Press the mass through a sieve to remove excess juice, collect it because we will use it later as a component (refinement) of the gravy.

The fry

1. Cut into the rind, cut open the roast (sometimes offered by the butcher). Salt and pepper well on both sides (especially the rind).
2. Cover with the filling and roll up again.
3. Lard the roast with bay leaf and tie it (you can also use metal skewers).
4. Place in an ovenproof dish with a halved onion. For the roast (and later the gravy), pour the juice from the filling and some beef stock over it.
5. Fry in the preheated oven at approx. 180 degrees hot air for 1.5-2 hours (depending on the thickness of the roast). Water regularly with juice. If the rind is not crispy, “grill” the roast for about 10 minutes at 200 degrees.
6. Before cutting, leave the pan to rest for approx. 10 minutes, uncovered.

The Kürbishachl

1. Thoroughly wash / clean a medium-sized Hokkaido, cut in half and core. Use a kitchen slicer to cut into small, evenly thick slices.
2. In a mortar, crush the dried herbs together with the garlic with rapeseed oil. Mix in several sprigs of fresh lemon thyme (for the special lemony-sour taste), thyme and parsley. If you don’t have fresh thyme, use an additional 1/2 tbsp dried thyme).
3. Mix the herbal oil into the pumpkin flesh and let it steep.
4. Salt and pepper the pumpkin slices and layer them tightly in an ovenproof dish.
5. Place in the oven for 20-25 minutes for roll roasting.

Tips on meat

1. I use lean combs with rinds that are easy to cut. Depending on your taste, fillet, sirloin, ham, etc., with or without rind, are also suitable.