John Myers
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Roast Salt with Onion Sauce
The perfect roast salt with onion sauce recipe with a picture and simple step-by-step instructions.
for the meat
- 2 kg Pork neck
- 1 P Salt
- 4 Toes Garlic
- 2 tbsp Mustard
- 4 tbsp Honey
- Pepper salt
for the onion sauce
- 2 Onions
- 3 Branches Thyme
- 2 tbsp Oil
- 2 tbsp Brown sugar
- 80 ml Port wine
- 2 Cloves
- 300 ml Beef stock
- Sauce binders
- Salt pepper
- Line the baking sheet with aluminum foil, spread the salt on it so that there is just enough space for the piece of meat.
- Salt the roast, pepper it properly and then place it on the salt bed.
- Press the garlic through a garlic press.
- Put the garlic, mustard and honey in a bowl, stir and brush the meat evenly with it.
- Roast the roast in a preheated oven at 120 ° hot air for about two and a half to three hours.
- Brush in every now and then.
- Do not turn the meat.
- After removing the meat, it should rest for approx. 10 minutes so that the meat juice can still distribute itself nicely.
- For the sauce, cut the onions into rings.
- Chop the thyme.
- Heat the oil, sauté the onions in it.
- Sprinkle with sugar and let it caramelize.
- Deglaze with port wine, add the cloves and thyme.
- Approx. Let simmer for 5 minutes, add the stock, let simmer again.
- Season with salt and pepper.
- Possibly. tie with some sauce thickener.
- Slice the roast thinly and serve with onion sauce and rosemary potatoes.
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