Crusted roast with coleslaw
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp 750 g-1 kg white cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 collar Spring onions
- 4 Carrots
- 5 small onions
- 3 TABLESPOONS Oil
- 6 TABLESPOONS Vinegar
- 1/2 TEASPOON Vegetable broth
- 2 kg Back of young pig or suckling pig (with rind and bone)
- 4 Branches of rosemary
- 6-8 Stem(s) Thyme
Directions
- 1
Clean and wash the cabbage and cut into fine strips. Sprinkle with 1 teaspoon salt and knead well. Clean, wash and cut spring onions into rings. Peel, wash and cut 1 carrot into strips
- 2
Peel 1 onion and cut into fine rings. Fry in hot oil until translucent. Deglaze with approx. 1/8 l water and vinegar, bring to the boil. Season with stock, pepper and 1 pinch of sugar. Pour hot marinade over the prepared salad ingredients and mix everything well. Leave to stand for at least 1 hour
- 3
Dab the meat dry and make a diamond-shaped incision in the rind. Rub the meat with salt and pepper. Place in the roaster or on the fat pan. Peel and halve 4 onions. Peel, wash and roughly chop 3 carrots. Wash the herbs. Add everything to the meat. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1-1 1/2 hours
- 4
After approx. 30 minutes, gradually pour approx. 3/8 l of lightly salted water over the roast. About 10 minutes before the end of the roasting time, brush the crust with strongly salted water. Fry crispy at highest heat
- 5
Keep the roast warm. Season stock and salad to taste. Remove meat from bone and cut open. Serve with braised vegetables, stock and salad. Bread goes well with it
- 6
Drink: cold beer
Nutrition Facts
480 kcal
10 g
24 g
48 g
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