John Myers
Ingredients for 6 servings:
- 1 ½ kg roast pork, with rind
- 5 fir branches, small ones from Norway spruce, well washed
- 2 tsp honey, liquid flower honey
- 1 tsp caraway seeds, whole
- some salt and pepper, black
- 2 dl must, cloudy acidic (apple juice with alcohol)
- 2 large carrots, cut into cubes
- 1 stalk(s) leek, halved, cut into 1 cm long strips
- 2 medium-sized onions, peeled and quartered
- 2 cloves garlic, peeled and halved
- 1 ¼ liters beef broth, very strong (fresh or from concentrate)
- some flour butter
- some whipped cream about 4-5 tbsp
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat oven to 180 degrees fan-assisted. Prepare a coated, oven-safe, deep roasting dish. Line the bottom of the dish with fir branches and, using a teaspoon, spread the blossom honey finely over the branches. Season the roast with salt and pepper and rub the rind side thoroughly with caraway seeds. Place the roast rind-side down on the branches, scoring the rind with a carpet knife, and place in the oven for 15 minutes. After 15 minutes, remove the roast from the oven, deglaze with the must, add the vegetables and return to the oven for another 15 minutes. After these 15 minutes, remove the roast from the oven, turn it over with the rind facing up, pour the stock over it and return to the oven for about one hour and fifteen minutes. Baste the roast with the liquid every now and then. (If the rind browns too quickly, reduce the heat a little or turn the roast over a few times.) Remove the roast from the sauce and keep warm in the oven. Pour the sauce through a sieve and then strain it through a tea strainer into a pan to remove the pine needles. Bring the sauce to a boil, stir in the flour and butter while it is cooking so that the sauce becomes a little thicker and creamier, then refine it with a little stiffly whipped cream. Remove the roast from the oven, carve it up, use the sauce to create a mirror effect on the plate and arrange the meat on top.
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