Roast crust in shallot-pepper sauce

Name: Roast crust in shallot-pepper sauce
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Onion; 1 TABLESPOON Olive oil; 2 TABLESPOONS chopped parsley; 7-10 Tbsp grated zest of 1 organic lemon; 250 g Pork sausage; 7-10 Tbsp salt, pepper; 2 kg Roast pork with rind (neck or leg, boneless; possibly order from the butcher 1 week in advance and have a pocket cut into it); 300 g Shallots; 1 glass (400 ml) Poultry stock; 150 ml dry white wine; 2 TABLESPOONS pickled green peppercorns (glass); 200 g Whipped cream; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 Onion
1 TABLESPOON Olive oil
2 TABLESPOONS chopped parsley
7-10 Tbsp grated zest of 1 organic lemon
250 g Pork sausage
7-10 Tbsp salt, pepper
2 kg Roast pork with rind (neck or leg, boneless; possibly order from the butcher 1 week in advance and have a pocket cut into it)
300 g Shallots
1 glass (400 ml) Poultry stock
150 ml dry white wine
2 TABLESPOONS pickled green peppercorns (glass)
200 g Whipped cream
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling, peel and chop the onion. Heat the oil in a pan. Steam onion until transparent. Leave to cool. Mix with parsley, lemon peel and ground pork. Season well with salt and pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut rind crosswise. Spread the filling into the meat pocket. Wrap roast with kitchen string. Rub all around with salt.
3
Place in a flat roasting pan or on a fat pan with the rind facing upwards. Peel shallots, cut larger ones in half. Spread around the roast. Add stock and wine. Roast in a hot oven for about 1 1⁄2 hours.
4
Add cream and peppercorns to the roaster. Mix 5 tbsp. water with 1 tsp. salt. Continue cooking for about 30 minutes, brushing the rind with the salted water about every 10 minutes. Switch on the oven grill.
5
Grill the crust for about 15 minutes until small bubbles form on it. Lift the roast out of the roaster, remove kitchen string. Cover with aluminium foil, let rest for about 10 minutes.
6
In the meantime, put the roast cream sauce in a pot, possibly skimming off fat. Bring to the boil and season to taste with salt if necessary. Thicken with sauce thickener as desired. Cut the roast into slices. Serve with sauce.
7
Ciabatta gnocchi, for example, taste good with it.