roast Irish pork

Name: roast Irish pork
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 2 kg lean pork belly without rind (sliced by the butcher to a large slice [approx. 25 x 30 cm]); 2 Onions; 7 Garlic cloves; 4 Stem(s) flat leaf parsley; 1 collar Chives; 75 g + 2 tablespoons butter; 200 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1 TABLESPOON Lemon juice; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Apple Jelly; 1 Vegetable Onion; 2 Bay leaves; 2 large apples; 100 ml Milk; 100 g Whipped cream; 200 ml Vegetable broth (instant); 125 ml Cider (sparkling cider); 1-2 stem(s) Thyme; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

2 kg lean pork belly without rind (sliced by the butcher to a large slice [approx. 25 x 30 cm])
2 Onions
7 Garlic cloves
4 Stem(s) flat leaf parsley
1 collar Chives
75 g + 2 tablespoons butter
200 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1 TABLESPOON Lemon juice
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Apple Jelly
1 Vegetable Onion
2 Bay leaves
2 large apples
100 ml Milk
100 g Whipped cream
200 ml Vegetable broth (instant)
125 ml Cider (sparkling cider)
1-2 stem(s) Thyme
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat. Remove excess fat and tendons. For the filling, peel 1 onion and 5 garlic cloves, dice finely. Wash and chop the herbs. Melt 75 g butter. Fry onion and 3 garlic cloves in it. Mix in herbs and breadcrumbs, let cool down. Season with salt and pepper.
2
Whisk the egg and stir in. For the paste melt 2 tablespoons of butter. Mix 2 cloves of garlic, lemon juice, mustard and apple jelly. Spread 2/3 of the paste on the meat. Spread the filling over it. Roll up tightly from the long side and tie with kitchen string. Place on a grill and slide the fat pan underneath. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 hours. Peel the vegetable onion and cut into large pieces. After 1 hour, spread bay leaves and vegetable onion on the fat pan. After another 30 and 60 minutes, pour 1/4 litre of water over each roast. Brush the roast with the remaining paste and finish cooking. Sprinkle with the resulting roast mixture at intervals. For the sauce, peel and quarter apples, remove core. Cut the fruit flesh into small pieces. Peel 1 onion, dice finely.
3
Peel the vegetable onion and cut into large pieces. After 1 hour, spread bay leaves and vegetable onion on the fat pan. After another 30 and 60 minutes, pour 1/4 litre of water over each roast. Brush the roast with the remaining paste and finish cooking. Sprinkle with the resulting roast mixture at intervals. For the sauce, peel and quarter apples, remove core. Cut the fruit flesh into small pieces. Peel 1 onion, dice finely. Peel 2 garlic cloves and press them through a garlic press. Simmer prepared ingredients, milk, cream, broth, cider and thyme for about 15 minutes. Take out thyme, puree the sauce with a chopping stick. Cut the roast open. Serve garnished with thyme. Add apple sauce. If necessary, degrease the roast stock and add it as well. Cauliflower, broccoli vegetables and mashed potatoes tossed in butter taste good with it
4
Peel 2 garlic cloves and press them through a garlic press. Simmer prepared ingredients, milk, cream, broth, cider and thyme for about 15 minutes. Take out thyme, puree the sauce with a chopping stick. Cut the roast open. Serve garnished with thyme. Add apple sauce. If necessary, degrease the roast stock and add it as well. Cauliflower, broccoli vegetables and mashed potatoes tossed in butter taste good with it
5
With 8 people: