Asian crust roast

Name: Asian crust roast
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Roast pork with rind from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 Carrots; 150 g Celeriac; 1-2 Onions; 1/2 l Vegetable broth (instant); 7-10 Tbsp Juice of 1 lime; 2 TABLESPOONS Honey; 1 TEASPOON 5-spice powder; 7-10 Tbsp Soy sauce; 1 (approx. 750 g) small head white cabbage; 2 Chillies; 1 collar Spring onions; 1 walnut-sized piece of ginger; 1 can(s) (425 ml) Pineapple in slices; 2 TABLESPOONS Butter; 1/8 l dry white wine; 7-10 Tbsp Coriander and lime slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Roast pork with rind from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 Carrots
150 g Celeriac
1-2 Onions
1/2 l Vegetable broth (instant)
7-10 Tbsp Juice of 1 lime
2 TABLESPOONS Honey
1 TEASPOON 5-spice powder
7-10 Tbsp Soy sauce
1 (approx. 750 g) small head white cabbage
2 Chillies
1 collar Spring onions
1 walnut-sized piece of ginger
1 can(s) (425 ml) Pineapple in slices
2 TABLESPOONS Butter
1/8 l dry white wine
7-10 Tbsp Coriander and lime slices

Directions

1
Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Rub the meat with salt and pepper. Place the roast and 1/2 cup of water in the fat pan of the oven.
2
Roast in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 3/4 hours. Peel, wash and cut carrots and celery into pieces. Peel onions and cut into slices.
3
After about 45 minutes, arrange the vegetables around the roast and pour on about half of the stock. Mix lime juice, honey, 5 spice powders and 1 teaspoon soy sauce. Brush the roast with this from time to time for the last 15 minutes of the frying time.
4
Meanwhile clean the cabbage, quarter it and remove the stalk. Cut cabbage into fine strips. Cut the chilli lengthwise and scrape out the seeds. Cut chili into fine rings. Clean and wash spring onion and cut diagonally into rings.
5
Peel and finely grate the ginger. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Heat butter in a wide saucepan. Sauté ginger, chilli and spring onions in it until transparent. Add cabbage and fry briefly.
6
Pour in pineapple juice and wine. Let it stew for about 45 minutes. Season cabbage with salt. Add the pineapple pieces 5 minutes before serving. Pour frying stock and vegetables into a bowl. Dissolve the roast stock with the rest of the broth and pour in.
7
Puree the stock and vegetables, pour into a pot and bring to the boil. Season to taste with soy sauce and pepper. Arrange meat and cabbage on a plate. Serve garnished with coriander and lime slices.