Crispy roast with potato noodles and bouillon vegetables

Name: Crispy roast with potato noodles and bouillon vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1.2 kg Roast pork from the leg with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Carrots (about 100 g each); 2 Leek sticks (leek; approx. 200 g each); 1 (approx. 400 g) Celery Tuber; 1 Bay leaf; 7 black peppercorns; 650 ml hot vegetable broth (instant); 2 TABLESPOONS Butter or margarine; 1/2 bunch Oregano; 3-4 Tbsp Honey; 7 TABLESPOONS Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 1-2 TABLESPOONS clarified butter; 1 package (500 g) Schupfnudeln (from the cooling shelf)

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1.2 kg Roast pork from the leg with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Carrots (about 100 g each)
2 Leek sticks (leek; approx. 200 g each)
1 (approx. 400 g) Celery Tuber
1 Bay leaf
7 black peppercorns
650 ml hot vegetable broth (instant)
2 TABLESPOONS Butter or margarine
1/2 bunch Oregano
3-4 Tbsp Honey
7 TABLESPOONS Whipped cream
2-3 TABLESPOONS dark sauce thickener
1-2 TABLESPOONS clarified butter
1 package (500 g) Schupfnudeln (from the cooling shelf)

Directions

1
Wash the meat, dab dry and make a diamond-shaped incision in the rind. Season meat with salt and pepper and place in a roasting pan. Peel and wash the carrots and cut them into approx. 1 cm thick slices. Clean and wash the leek and cut into rings. Peel, wash and chop celery. Add half of the vegetables to the meat.
2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours in an open roaster. After approx. 30 minutes, add bay leaf and peppercorns and gradually pour on 500 ml stock. Heat the fat in a pan. Add remaining vegetables and fry. Gradually add 150 ml stock. Cook the vegetables in the pan for about 10 minutes. Wash the oregano, dab dry and chop finely except for a little garnish. Season with salt and pepper, stir in oregano and keep warm. Brush roast pork with honey 5 minutes before the end of the frying time. Keep the finished roast warm and pour the stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring.
3
Cook the vegetables in the pan for about 10 minutes. Wash the oregano, dab dry and chop finely except for a little garnish. Season with salt and pepper, stir in oregano and keep warm. Brush roast pork with honey 5 minutes before the end of the frying time. Keep the finished roast warm and pour the stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper. Heat clarified butter in a pan and fry the potato noodles in it until golden brown. Cut the crusted roast into slices. Arrange on a plate with potato noodles and vegetables. Pour some sauce over the meat and serve garnished with oregano
4
Bring to the boil again briefly and season to taste with salt and pepper. Heat clarified butter in a pan and fry the potato noodles in it until golden brown. Cut the crusted roast into slices. Arrange on a plate with potato noodles and vegetables. Pour some sauce over the meat and serve garnished with oregano
5
With 6 people: