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Pork nut in salt dough

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Ingredients for 4 servings:

  • 500 g salt
  • 375 g flour
  • 1 egg(s)
  • 1 ½ kg pork, (nut)
  • pepper, black
  • ½ bunch parsley, flat
  • ½ bunch marjoram
  • 100 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

Knead salt, flour, egg, and water into a smooth dough. Wash the meat, pat dry, and season with pepper. Wash and roughly chop the herbs, sprinkle them over the meat, and press them down firmly. Roll out the salt dough into a rectangle (approx. 40 x 50 cm). Wrap the meat in it. Place seam-side down on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (convection oven) for approx. 2.5 hours. Remove the roast from the oven and let it rest for approx. 10 minutes. Remove the meat from the dough and slice it. Best served with roast potatoes and salad.

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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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