John Myers
Contents
show
Roasted Crust with Pepper Sauce
The perfect roasted crust with pepper sauce recipe with a picture and simple step-by-step instructions.
- 1500 g Saddle of pork with rind
- 1 Leek into pieces
- 4 size Diced carrots
- 250 g Celery bulbs roughly diced
- 500 ml Beef stock
- Sea salt from the mill
- Colorful pepper
- 2 Asian garlic bulb
- 1 tbsp Oil
sauce
- 2 glass Green peppercorns pickled
- 3 tbsp Ice cold butter
- 200 ml Cream
- 4 cl Bourbon
- 500 ml Gravy
- Cut the roast pork into diamonds (do not cut into the meat)! Season with plenty of salt and pepper. Clean, peel, wash and cut the vegetables into large pieces.
- Heat the oil in a suitable pan, sear the vegetables in it and deglaze with the stock. Place the roast on top and bake at 120 ° for about 30 minutes. Then increase the heat to 160 ° and bake for another 30 minutes. Briefly remove the roast and put it to one side. Drain (collect) the stock. Put the roast back in the pan, increase the heat to 200 ° and bake for about 20-30 minutes until the crust is golden brown!
peppersauce
- Drain the peppercorns. Leave 1 tbsp butter in a saucepan and sauté the peppercorns briefly in it. Pour in the bourbon. Let it simmer briefly and deglaze with the stock. Add the cream and bring to the boil briefly. Assemble with the remaining butter.
Facebook Comments