John Myers
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Roast Pork Larded
The perfect roast pork larded recipe with a picture and simple step-by-step instructions.
Marinade and meat
- 1,5 Kg Roast pork from the neck
- 150 ml Sunflower oil
- 2 teaspoon Pepper
- 2 tablespoon Sweet paprika
- 1 teaspoon Coriander
- 1 teaspoon Caraway seeds
- 0,5 tuber Garlic
- Salt
Grill
- 1 bunch Leek
- 2 piece Onions
- 2 piece Carrots
- 2 piece Tomatoes
- 2 Discs Celery – frozen
- 1 disc Pork belly
- 1 piece Red pepper
- 50 g Biskin vegetable fat
- 100 ml Creme fraiche Cheese
- 100 ml Whipped cream
- Finely chop the cumin seeds with a very sharp knife and stir into the sunflower oil along with the pepper, paprika, coriander and a pinch of salt.
- Quarter the peeled garlic cloves, pierce the roast with a knife (sharpened on both sides) in a deep circle and insert the garlic cloves. Brush the roast with marinade on all sides and leave to stand in the refrigerator for at least 7 hours.
- Cut the vegetables and the pork belly into cubes, heat the fat in the roaster, sear the pickled roast very hard on the underside (roasted aromas), do not sear the other sides (residual aromas) only very briefly, – remove and sweat the vegetables with the bacon, the Place the roast on the bed of vegetables, add 100 ml of water and place in the preheated oven for 1 1/2 hours at 170 degrees.
- Pour off the cooking liquid through a sieve, stir in the cream and crème fraîche with a whisk,. . . finally finished. ! ! !
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