Crispy roast

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 5
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 kg Roast pork crust
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Honey
  • 2 TABLESPOONS Fruit vinegar
  • 300 g Broccoli
  • 300 g Cauliflower
  • 250 g Carrots
  • 150 g Sweet peas
  • 4 cherry tomatoes
  • 2 TABLESPOONS Butter
  • 200 ml Vegetable broth (instant)
  • 7-10 Tbsp Sugar
  • 2 packages gravy with roast pork
  • 5 TABLESPOONS Whipped cream
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the meat, dab dry, cut rind into a diamond shape, season with salt and pepper. Place meat in the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1 1/2 - 2 hours.

  2. 2

    Mix honey and vinegar. Brush the roast after 1 hour with the mixture. Clean broccoli and cauliflower, divide into small florets and wash. Peel and wash the carrots and cut them into slices with a colored knife.

  3. 3

    Wash the pods and dab dry. Wash the tomatoes and pat dry. Heat butter and sauté vegetables for 2-3 minutes while turning. Remove the tomatoes and put aside for garnishing. Pour on the stock and steam for 5-7 minutes in a closed pot.

  4. 4

    Season to taste with salt, pepper and a little sugar. Remove the finished roast from the tray and wrap in aluminium foil. Dissolve the roast with 450 ml water. Pour through a sieve and bring to the boil. Stir in sauce powder, bring to the boil and simmer for 1 minute.

  5. 5

    Refine with cream and season to taste with pepper. Cut the roast open and arrange on a plate with the vegetables. Garnish with bay leaf and cherry tomatoes. Add sauce.

Nutrition Facts

KCAL
540 kcal
CARBS
21 g
FATS
20 g
PROTEINS
65 g

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