Pork neck roast with fruity crust

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub with salt and pepper. Roast on a rack over the fat pan in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 3/4 hours. Peel the vegetable onion, cut into large pieces and place on the fat pan. During cooking, gradually pour 1/2 litre of water and the resulting roast stock over the roast. For the crust, crumble the toast finely. Wash the oranges and grate the peel. Mix toast, orange peel, parmesan and egg yolk. Coat meat with mustard after 1 1/2 hours roasting time. Place the prepared crust on top and press down. Peel grated oranges generously so that the white skin is completely removed. Cut out the flesh between the parting skins. Squeeze juice from the rest of the oranges. Clean the mushrooms, rub them with kitchen paper and, depending on their size, cut them in half or into slices. Clean and wash spring onions. Finely dice the white onion shafts, cut the onion greens into long pieces. First, fry the green in hot oil for 5 minutes while turning, season and keep warm briefly. Fry the diced spring onions and mushrooms in a pan in hot oil, turning over, for about 15 minutes. Season with salt and pepper. Fold in orange fillets shortly before serving. For the sauce, place the roast stock in a small pot. Puree the vegetable onion in it. Add cream, bring to the boil and season to taste with salt, pepper and orange juice. Cut the roast open and arrange with the vegetables on a preheated plate. Garnish with orange slice

2. 2

   Dishes: Wedgwood

3. 3

   Scarf: Souleiado/ cherry

Nutrition Facts

KCAL
620 kcal

CARBS
17 g

FATS
40 g

PROTEINS
47 g