Roast smoked pork with apple sauce in a Roman pot

Ingredients for 4 servings:

• 1 kg smoked pork roast (e.g. smoked salmon or roast cutlets)
• 2 medium-sized onions, diced
• 2 large apples, sour, peeled, diced
• some schnapps (apple schnapps or wheat schnapps mixed with apple juice)
• some cream or crème légère
• some flour to thicken, if necessary

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Avoid alcohol for children

Soak the Römertopf in water for at least 10 minutes. Meanwhile, wash and dry the meat and prepare the onions and apples. First, place the apples and onions in the bottom of the Römertopf, then pour in enough liquid to reach about 1 cm high. Add the meat, cover the pot, and place it in a cold oven. Cook at 220°C for about 1.5 hours, removing the lid for the last 15 minutes. Remove the pot from the oven, return the meat to the switched-off oven, and let it rest for about 10 minutes. Transfer the remainder to a saucepan, puree, bring to a boil, and refine with cream, thickening to taste. In the Römertopf, the meat never dries out, even if it stays in the oven a little too long. The alcohol makes the meat even more tender and gives it a slightly different flavor, but can certainly be replaced with pure apple juice if children are eating with you.