Braised pork with bouillon vegetables

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the onions and two carrots. Wash the meat, dab dry and rub with salt and pepper. Heat the oil in a frying pan and fry the meat all around. Add the onions and carrots, fry them and add 1/2 litre stock. Bring to the boil, cover and braise in a preheated oven (electric: 200°C/ gas: level 3) for 2 to 2 1/4 hours.

2. 2

   In the meantime clean the remaining carrots, leaving a centimetre of green. Peel and wash the potatoes. Clean, wash and halve spring onions. Finish the roast for another 15 minutes, in a closed roaster, let it rest. In the meantime, bring the rest of the stock to the boil and cook the potatoes for 15 minutes. Add the carrots after 5 minutes and the spring onions after 10 minutes. Wash parsley and chives, dab dry and chop, except for something to garnish. Whip cream until semi-stiff and mix with horseradish. Cut the roast into thin slices and arrange on a deep plate with the drained vegetables. Pour over the stew stock and sprinkle with herbs and pepper.

3. 3

   Add the carrots after 5 minutes and the spring onions after 10 minutes. Wash parsley and chives, dab dry and chop, except for something to garnish. Whip cream until semi-stiff and mix with horseradish. Cut the roast into thin slices and arrange on a deep plate with the drained vegetables. Pour over the stew stock and sprinkle with herbs and pepper. Serve garnished with parsley. Serve with horseradish cream extra

Nutrition Facts

KCAL
520 kcal

CARBS
26 g

FATS
19 g

PROTEINS
60 g