in

Roast Pork with Crust

Spread the love

Roast Pork with Crust

The perfect roast pork with crust recipe with a picture and simple step-by-step instructions.

  • 1 kilogram Roast pork with rind
  • 6 piece Spring onions fresh
  • 1 large Garlic cloves chopped
  • 2 piece Chopped onions
  • 1 piece Fresh tomato
  • 1 tablespoon Dried oregano
  • Salt
  • Black pepper from the mill
  • 1 small Freshly peeled and grated potatoes
  • 400 Milliliters Water
  • 1 tablespoon Sour cream
  1. Make a square cut into the rind of the roast. Cut a pocket from front to back. Clean and halve the spring onions. Only fill the white sticks in the roast. Keep green as leeks. To begin with, rub half a clove of garlic and a little oregano and a little salt and pepper into the pocket. Close with skewers. Rub the outside with salt and pepper to taste.
  2. Place in a frying pan with a lid. Spread the onions, remaining garlic, tomato, potato and the remaining oregano all around. Pour in water. Put the lid on and at 160 ° upper u. Fry bottom heat in the oven for 90 minutes. Then remove the lid and let the rind crust at 180 °. Until it blisters. Then it is easy to eat.
  3. Then take out the roast and puree the vegetables in the sauce. The potato is used to bind the sauce. Fold in the sour cream and season well again. Then serve the cut roast with sauce and other side dishes of your choice. Good Appetite.
Dinner
European
roast pork with crust

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Gnocchi with Prawn Sauce and Fried Prawns

Roulades XXL with Cream Sauce, Apple Red Cabbage and Bavarian Bread Dumplings