Crusted roast with caramelized vegetables and apricots
easy
135 mins
135 mins
Ingredients
- 7-10 Tbsp - 1.5 kg roast pork (with rind; from the leg; possibly have the butcher cut into the rind)
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 1 tablespoon vegetable broth
- 7-10 Tbsp - 400 g shallots or small onions
- 7-10 Tbsp - 2 bunches spring onions
- 7-10 Tbsp - 1 tin (425 ml) Apricots
- 7-10 Tbsp - 150 g sugar
- 7-10 Tbsp - 150 ml white wine vinegar
- 7-10 Tbsp - 1 bay leaf
Directions
- 1
Wash the meat, dab dry and cut the rind crosswise. Season meat with salt and pepper and place in a roasting pan with the rind facing upwards. Dissolve stock in 1⁄2 l hot water and pour on.
- 2
Roast the roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 1 1⁄2 hours.
- 3
Peel the shallots and possibly halve them. Clean and wash spring onions and cut into bite-sized pieces. Drain the apricots and collect the juice.
- 4
Turn up the oven (electric cooker: 225 °C/circulating air:.
- 5
200 °C/gas: Stage 4) and continue frying for 20-30 minutes until the crust is nicely cracked.
- 6
Caramelise the sugar in a wide pot until golden. Deglaze with vinegar and 1⁄4 l water, bring to the boil. Stir until the caramel is completely dissolved. Add bay leaf, shallots and spring onions and season with salt and pepper.
- 7
Cover and simmer for about 10 minutes. Add the apricots to the vegetables about 3 minutes before the end of the cooking time.
- 8
Remove meat from the fat pan and keep warm. If necessary, dissolve the meat with a little (max. 1⁄8 l) hot water and eat. Season vegetables with 2-3 tbsp. apricot juice, salt and pepper. Arrange roast and vegetables on a plate.
Nutrition Facts
780 kcal
50 g
39 g
51 g
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