Herb-crusted roast

Name: Herb-crusted roast
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g - 1 kg roast pork with rind; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Oil; 2 Garlic cloves; 1 collar Spring onions; 4 Peppers (e.g. red, green and yellow); 1 TEASPOON Vegetable broth; 3 Bay leaves,; 1 Branch of rosemary and; 2-3 stem(s) Thyme or; 2 TEASPOONS Herbs of Provence; 1 TABLESPOON inlaid or; 7-10 Tbsp dried green pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g - 1 kg roast pork with rind
7-10 Tbsp salt, black pepper
7-10 Tbsp Oil
2 Garlic cloves
1 collar Spring onions
4 Peppers (e.g. red, green and yellow)
1 TEASPOON Vegetable broth
3 Bay leaves,
1 Branch of rosemary and
2-3 stem(s) Thyme or
2 TEASPOONS Herbs of Provence
1 TABLESPOON inlaid or
7-10 Tbsp dried green pepper

Directions

1
Wash the meat and carve the rind crosswise. Season meat and place on the oiled fat pan. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 1 1/2 hours
2
Peel and chop the garlic. Clean, wash and chop the vegetables. Add garlic and vegetables to the meat after approx. 1 hour frying time and fry with it. Dissolve broth in 200 ml hot water, pour onto the vegetables
3
Wash and chop the herbs. Coarsely chop or crush peppercorns. Spread the herbs and pepper on the crust approx. 15 minutes before the end of the frying time and continue frying.
4
Season the vegetables and arrange everything. Roast potatoes go well with it
5
Drink: cold beer