Crispy pork roll roast

Name: Crispy pork roll roast
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Roast pork with rind (approx. 800 g); 7-10 Tbsp salt, white pepper; 1 Stalk leek (leek); 1/2 l + 3/4 l vegetable broth; 1 medium onion; 1 TABLESPOON oil, 175 g dried brown lentils; 1 (750 g) rutabaga; 250 g Carrots; 100 g Whipped cream; 2 TABLESPOONS dark sauce thickener

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Roast pork with rind (approx. 800 g)
7-10 Tbsp salt, white pepper
1 Stalk leek (leek)
1/2 l + 3/4 l vegetable broth
1 medium onion
1 TABLESPOON oil, 175 g dried brown lentils
1 (750 g) rutabaga
250 g Carrots
100 g Whipped cream
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat, dab dry. Rub with salt and pepper. Clean, wash and chop the leek
2
Place the meat and leek on the fat pan. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Pour in approx. 1/2 l stock gradually
3
Peel and chop the onion. Fry in hot oil. Add lentils, deglaze with 3/4 l stock. Cover and simmer for 60-70 minutes. Clean, wash and chop the turnip and carrots. Add rutabaga about 25 minutes, carrots about 15 minutes before the end of the cooking time to the lentils, cook with them
4
Remove the roast, sieve the stock. Boil up with cream. Thicken sauce, season to taste. Arrange everything. With it: Boiled potatoes
5
Drink: rosé wine or beer