Pork fan roast with bean vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Roast the sesame seeds in 1 teaspoon of oil. Remove the crusts from white bread and dice very finely. Beat egg white and salt until stiff. Fold 1 packet of seasoning mixture, sesame seeds and bread cubes into the beaten egg white. Wash the meat, dab dry, rub with salt and cut into the top of the egg four times lengthwise, approx. 4 cm deep. Spread herb paste into the incisions.

2. 2

   Wrap roast crosswise with kitchen string. Brush the fat pan of the oven with remaining oil. Place the roast on top and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes. Pour on broth and roast at the same temperature for another 50-60 minutes. In the meantime, clean and wash the cutting beans and cut them diagonally into pieces of about 4 cm length. Cook in salted water for about 6 minutes. Quench and drain. Rinse and drain the beans. Keep roast warm. Pour roast stock through a sieve into a pot. Fill up with water to 1/2 litre liquid. Add remaining seasoning mixture and bring to the boil.

3. 3

   Quench and drain. Rinse and drain the beans. Keep roast warm. Pour roast stock through a sieve into a pot. Fill up with water to 1/2 litre liquid. Add remaining seasoning mixture and bring to the boil. Sprinkle in sauce thickener. Season to taste with salt and cayenne pepper. Warm the beans and bean seeds in the sauce. Remove kitchen string from the roast. Cut the roast open and serve with the vegetables and sauce. Garnish with chilli peppers as desired

4. 4

   Sprinkle in sauce thickener. Season to taste with salt and cayenne pepper. Warm the beans and bean seeds in the sauce. Remove kitchen string from the roast. Cut the roast open and serve with the vegetables and sauce. Garnish with chilli peppers as desired

Nutrition Facts

KCAL
730 kcal

CARBS
32 g

FATS
25 g

PROTEINS
92 g