John Myers
Contents
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Ingredients
Meat & Sauce:
- 1 kg Pig shoulder (bug)
- 500 g Sawn pork leg
- 2 tbsp Mustard
- 2 tbsp Sweet paprika powder
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- 1 tsp Telly cherry pepper
- 2 tbsp Clarified butter
- 1 bunch Soup vegetables
- 2 Onions
- 2 Garlic cloves
- 4 small Tomatoes
- 150 ml Dry red wine
- 150 ml Vegetable broth
- 2 Bay leaves
- 4 Juniper berries
- 4 Colorful peppercorns
- 2 tbsp Potato starch flour
- 100 ml Cream
Turnip mashed potatoes:
- 600 g Turnip
- 600 g Potatoes
- 200 g Carrots
- 3 tbsp Butter
- Salt
- Telly cherry pepper
- Freshly grated nutmeg
- Chives
Instructions
- Marinate the roast pork with mustard and season with paprika powder, seasoned salt and garlic pepper! Peel, wash and roughly chop soup vegetables. Peel the onions and garlic and chop them roughly.
- Heat the butter lard in the pressure cooker and sear the roast and knuckles in it, remove and roast the soup vegetables and onions in it. Deglaze with red wine and reduce briefly. Then add the vegetable stock, bay leaves, juniper berries, peppercorns, seared meat and hooks. Now put the lid on and set level Heat the pressure cooker according to the instructions and cook everything for 25-30 minutes! Preheat the oven to 80 degrees!
- In the meantime, peel the turnip, potatoes and carrots, roughly chop and cook in salted water for about 25 minutes!
- Now take the roast and knuckles out of the pan and place in aluminum foil in the oven and keep warm! Pass the vegetables with sauce through a sieve and season the sauce with pepper and thicken with starch. Top off with cream. Cut the meat into slices and remove the meat and rind from the bones. Put everything in the sauce and keep everything warm!
- Roughly mash the turnip, potatoes, carrots and add butter, pepper, salt and nutmeg and fold in vigorously!
- Spread on plates, sprinkle with chives and serve!
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 7.2gProtein: 6.8gFat: 9g
