John Myers
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Roast Pork Försterart
The perfect roast pork försterart recipe with a picture and simple step-by-step instructions.
- 485 g Pork belly, fresh with a layer of fat, rind and bone
- 485 g Sweet paprika
- 485 g Sea salt from the mill
- 485 g Black pepper from the mill
- 485 g Italian spice mix for meat
- 3 tbsp Oil: sun and olive
- 4 piece Shallots
- 2 piece Garlic cloves
- 1 tbsp Tomato paste with seasoned vegetables
- 200 ml Lukewarm water
- 5 g Porcini mushrooms self-dried
- 10 g Self-Dried chestnuts
- 10 g Dried butter mushrooms
- 110 g Porcini mushrooms, cut, canned, drained
- 110 g Food starch
- 2 piece Thuringian Sunday dumplings, TK
preparation
- Soak the dried mushrooms in 200 ml of lukewarm water the evening before. Rinse off the room temperature pork belly, pat dry, cut into the rind into a cube. Season with paprika, salt, pepper and an Italian spice mixture as desired. Peel shallots and garlic and cut into thin slices. Put porcini mushrooms in a colander, rinse and drain. Pour the soaked mushrooms into a coffee filter, which is placed over a measuring cup, and drain thoroughly. Pick up soaking water. Squeeze the mushrooms in the filter vigorously over the measuring cup. Prepare the remaining ingredients.
preparation
- Heat the oil moderately (5/9) in a suitable casserole and fry the meat vigorously all around. Remove the meat and keep it warm. Now sauté shallots and garlic in the fat and sauté tomato paste. Deglaze with a little mushroom soaking water, stir, place the meat on the bed of vegetables, minimize the heat and let simmer with the lid for 60 minutes. Refill some mushroom soaking water from time to time. Put the mushrooms in the gravy and braise them. Deglaze with the rest of the soaking water, bring to the boil and cook for another 15 minutes on minimal heat. Season again to taste and seed as desired. I also prepared Thuringian Sunday dumplings (TK) according to the instructions on the packet. If the crust is to be crispy, place the roast in the oven for a few minutes under the grill.
Serving
- Arrange the roast, mushroom vegetables and dumplings decoratively on a preheated serving platter and enjoy.
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