Roast pork with pineapple herb and parsley potatoes

Ingredients for 2 servings:

• 600 g pork shoulder without rind and bones
• 1 tbsp soy sauce, sweet
• 4 tbsp sunflower oil
• 4 m.-large tomato(s), fully ripe
• 1 small carrot(s)
• 1 small leek(s)
• ½ m.-large vegetable onion(s), brown
• 150 g red wine, full-bodied
• 2 tbsp beef broth, granulated
• 3 m.-large potatoes, waxy
• 2 tbsp butter, salted
• 3 tbsp parsley, fresh or frozen
• 1 pinch of salt
• 300 g sauerkraut, mild, (e.g. Mildessa)
• 60 g white wine, semi-dry
• 40 g pineapple juice, from the can
• 60 g pineapple pieces, from the can
• 2 bay leaves, dried
• 8 cm cinnamon stick(s)
• 6 cloves
• 4 juniper berries
• 4 allspice berries
• 1 tbsp wheat flour type 405
• 2 tbsp sour cream
• e.g. rocket leaves or frisée leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Swabian recipe from Ravensburg. Takes some time.

Wash the meat, dry thoroughly, and brush thinly with soy sauce. Brown all over with 2 tablespoons of sunflower oil. Wash the tomatoes, remove the stems, peel, and quarter lengthwise, discarding the green core and seeds. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices, then halve the large slices crosswise. Wash one leek and slice crosswise into approximately 1 cm wide pieces. Halve the onion lengthwise. Trim both ends of one half, peel, and roughly chop. Fry the prepared vegetables with 2 tablespoons of sunflower oil for 3 minutes, deglaze with the red wine, and dissolve the beef stock in it. Place in an ovenproof dish and bake in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 60 minutes. Add more water if necessary. Meanwhile, wash and peel the potatoes, quarter lengthwise, and halve crosswise. Cook in plenty of salted water for 20 minutes until tender. Drain the water and add the butter. Place the cabbage and all the ingredients in a casserole dish and simmer with the lid on for 30 minutes. Stir occasionally. Discard the spices. Stir in the cream. Sauté the flour with 2 tablespoons of sunflower oil until light brown and deglaze with the cabbage stock. Stir the mixture until lump-free and stir into the cabbage. Remove the roast from the oven and carve it open. Strain the sauce through a sieve, season with salt and freshly ground black pepper, and add to the roast. Sprinkle the potatoes with the finely chopped parsley leaves and a pinch of salt and place in a serving dish. Season the cabbage and place in a serving dish. Garnish with washed frisée lettuce, serve warm, and enjoy.