Glazed roast pork in salt bed
very easy
315 mins
315 mins
Ingredients
- 1⁄2 Federation Thyme
- 1 lean roast neck of pork (boneless; approx. 2,5 kg)
- 1 kg coarse salt
- 1.5 kg Potatoes
- 2 Onions
- 5 TABLESPOONS Oil
- 100 g Diced ham
- 150 ml Cider vinegar
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp salt, pepper, sugar
- 200 g Apfelkraut
- 2 TABLESPOONS medium hot mustard
- 1 TABLESPOON coarse black pepper
- 1⁄2 Federation Parsley
- 1⁄2 Federation Chives
- baking paper
Directions
- 1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Wash thyme and shake dry. Wash meat and pat dry. Line a baking tray with baking paper. Spread coarse salt evenly over it.
- 2
Place the thyme and meat on top. Bake in a hot oven for about 5 hours.
- 3
In the meantime, cover the potatoes and cook for about 25 minutes. Quench, peel and let cool down.
- 4
Onions peel, finely dice. Heat 3 tablespoons of oil in a frying pan. Fry diced ham until crispy. Add onions, fry until transparent. Add 150 ml water and vinegar, bring to the boil, stir in stock and simmer for 3-4 minutes.
- 5
Season with salt, pepper and sugar. Cut the potatoes into slices. Pour the hot vinaigrette over them. Leave to infuse for at least 2 hours.
- 6
Mix apple cabbage, 2 tablespoons of oil, mustard and coarse pepper until smooth. After about 2 hours, brush the top and sides of the roast with the apple cabbage mixture and fry until done. If necessary, cover with baking paper at the end.
- 7
Wash parsley and chives, shake dry. Chop parsley finely, cut chives into small rolls. Fold the herbs into the salad. Season salad with salt and pepper. Remove the roast from the oven and arrange with the salad.
- 8
Sour Cream tastes good with it.
Nutrition Facts
880 kcal
38 g
50 g
63 g
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