hearty crusted roast

Name: hearty crusted roast
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1.5 kg Roast pork (with rind); 7-10 Tbsp salt, pepper; 1 onion, 1 bay leaf; 2 TEASPOONS Vegetable broth; 2 (approx. 400 g) Leek sticks (leek); 3-4 Carrots; 1 (400 g) kl. Sellerieknolle; 1/2 bunch fresh or 1-2 teaspoons of separated marjoram; 5 TABLESPOONS Whipped cream; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1.5 kg Roast pork (with rind)
7-10 Tbsp salt, pepper
1 onion, 1 bay leaf
2 TEASPOONS Vegetable broth
2 (approx. 400 g) Leek sticks (leek)
3-4 Carrots
1 (400 g) kl. Sellerieknolle
1/2 bunch fresh or 1-2 teaspoons of separated marjoram
5 TABLESPOONS Whipped cream
2-3 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat and pat dry well. Cut the rind into a diamond shape. Season meat well. Peel onion and chop roughly. Place roast, onion and bay leaf in a large roasting pan. Fry in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours open. Dissolve stock in a good 1/2 l water. Pour on little by little
2
Clean or peel, wash and chop the vegetables. Wash and chop the marjoram. Spread around the roast with the vegetables after about 1 hour
3
Remove the crusted roast and vegetables and keep warm. Boil up the roast stock with cream. Thicken the sauce and season to taste. Arrange everything. Goes well with potato noodles or boiled potatoes
4
Drink: cold beer