Glazed roast pork with plum jam-horseradish sauce and potatoes

Ingredients

Directions

1. 1

   For the glaze, stir 75 g plum jam, cinnamon and 5 tbsp. water until smooth. Peel and chop the onions. Clean or peel, wash and roughly dice the soup greens. Wash the meat and dab dry. Rub with salt and pepper.

2. 2

   Preheat oven (electric cooker: 125°C/circulating air and gas not suitable).

3. 3

   Heat the lard in a roaster or casserole. Brown the meat in it all around, take it out. Sauté onions and vegetables in hot frying fat. Season with salt and pepper. Add 1/2 l water and bring to the boil.

4. 4

   Place the meat in the roaster or stew pot on the vegetables. Coat the top of the meat with some plum puree glaze. Roast meat in a hot oven for approx. 4 hours using the low-cooking method, this makes it particularly tender and juicy.

5. 5

   Meanwhile, brush the meat more often with the glaze until it is used up.

6. 6

   In the meantime, peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 20 minutes. Cover and cook frozen beans in little boiling salted water for 8-10 minutes.

7. 7

   For the boiled potatoes, wash the parsley, shake dry and chop. Drain the potatoes. Add the sour cream and parsley. Swivel everything covered several times and keep warm.

8. 8

   Drain the beans. Heat the butter in the bean pan. Fry diced ham until crispy. Add the hazelnut leaves and roast briefly. Mix in the beans, keep warm.

9. 9

   Remove meat from the roaster and keep warm. Pour the stock through a fine sieve into a pot, squeeze the vegetables a little. Bring the stock to the boil. Peel horseradish and grate finely. Stir 50 g plum puree into the stock, bring to the boil.

10. 10

    Season the sauce with salt and pepper. Cut the meat thinly. Arrange everything.