John Myers
Roast Pork on Bone
The perfect roast pork on bone recipe with a picture and simple step-by-step instructions.
Ingredient for the saucepan
- 1 Coffee spoon (KL) Cardamom
- 1 KL “Südafrikaner”
- 1 KL White pepper, ground
- 6 Toes Garlic fresh
- 3 tbsp Rapeseed oil
- 1 Large saucepan
- 2 Apples
- 1 Big onion
- 2 Carrots
- 12 Mini potatoes
- Preheat the pipe to 150 degrees O / U heat.
- Brush the saucepan with rapeseed oil.
- Massage the meat with the spices, peel the garlic and cut it in half at an angle to spice it up. Then dab the seasoned meat with rapeseed oil and place in the saucepan.
- Put the measuring needle in the pan of the meat up to the middle of the meat and then push the casserole into the preheated oven (2nd level from the bottom). I prefer external measurements, so I set the dial gauge for this meat to a core temperature of 85 degrees.
- The dial gauge has a magnet on the back and can therefore be conveniently attached either to the oven itself or to the sink or, as I do, to the dishwasher – the measuring wire that is connected to the sensor needle is long enough to be able to attach the dial gauge close to the oven.
- But now back to the boil: Clean and peel the ingredients for the casserole (do not peel the potatoes unless there are bad spots here and there), core and halve the apples, also cut the onion in half. Put everything in the saucepan – 40 minutes have now passed and the Kermtemp. was only at 28 degrees.
- Add some water or white wine, about 1/8 liter. That was about it for the next 2.5 hours, where you can do other things. Now and then a look at the core temperature, when it has reached 82/83 degrees – that was the case for me after 160 minutes – I switch off the tube; that’s the great thing about the outside measurement, you don’t need to open the pipe, the heat stays inside and after 30 minutes the core temperature was also at the set 85 degrees (see photo).
- Then open the tube halfway, let it rest for 10 minutes, but then let’s get into the fun and enjoy this “light” summer food. One more note: Did you notice – there was no dusting of salt – Waltl cooks so healthy!
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