Pork crust roast with colorful vegetables
easy
135 mins
135 mins
Ingredients
- 100 g dried apricots
- 1.25 kg Roast pork from the rump with rind
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Soup Greens
- 1 Onion
- 1 collar Marjoram
- 1 TABLESPOON Tomato paste
- 1/4 l clear broth (instant)
- 1 pack of Powder for raw potato dumplings
- 750 g Spring onions
- 3-4 Tbsp sauce thickener
- 2 TABLESPOONS Butter or margarine
Directions
- 1
Soak the apricots in 1/2 litre water for several hours (preferably overnight). Wash the meat, dab dry and cut the rind crosswise. Rub the roast all around with salt and pepper and place in a roasting pan.
- 2
Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 2 hours. Drain the apricots and collect the liquid. Clean, wash and chop the greens. Peel and quarter the onion.
- 3
Wash the marjoram, except for a few leaves for garnishing, chop coarsely. After about 30 minutes, add the prepared ingredients and tomato paste to the roast and roast with it. Then add apricot soaking water and 1/8 litre stock and continue to braise.
- 4
Pour the stock over the roast from time to time and add the remaining stock. For the dumplings, stir the powder into 1/2 litre of cold water and let it swell for about 10 minutes. Then form approx. 12 small dumplings and let them simmer in boiling salt water for approx. 20 minutes.
- 5
For the vegetables, clean and wash spring onions and cut them into pieces about 10 cm long. Halve the apricots. Cook both for about 10 minutes in boiling salted water. Remove the roast from the stock and keep covered and warm.
- 6
Pass the stock through a sieve, if necessary add water to 1/2 litre of liquid, bring to the boil. Stir in sauce thickener, bring to the boil again and season to taste. Arrange roast, drained vegetables and dumplings on a plate.
- 7
Melt the fat and pour over the dumplings. Serve the dish garnished with the rest of the marjoram.
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