Roast pork
easy
90 mins
90 mins
Ingredients
- 1 kg Roast pork neck (boneless)
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 500 g Kohlrabi
- 500 g Carrots
- 1 collar (200 g) Spring onions
- 1 Garlic clove
- 1 Onion
- 1 walnut-sized piece of ginger tuber
- 1 chili pepper
- 1 TABLESPOON Sugar
- 100 ml Red wine vinegar
- 200 ml Pineapple juice
- 1 Rosemary stalk
- 7-10 Tbsp Lemon and fresh herbs
Directions
- 1
Wash the meat, dab dry. Rub with salt and coloured pepper. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/4 hours. Meanwhile peel, wash and cut kohlrabi and carrots into small pieces. Clean, wash and cut spring onions into long pieces.
- 2
Cook vegetables in boiling salted water for eight minutes just before serving. For the sauce, peel garlic, onion and ginger and chop finely. Clean, wash and finely chop the chilli. Melt the sugar in a pan until golden brown. Braise the chopped ingredients in it. Deglaze with vinegar and fruit juice. Season with salt, pepper and rosemary, simmer for five minutes. Swirl cooked vegetables in it. Serve vegetables and sliced roast garnished with lemon and fresh herbs.
- 3
Braise the chopped ingredients in it. Deglaze with vinegar and fruit juice. Season with salt, pepper and rosemary, simmer for five minutes. Swirl cooked vegetables in it. Serve vegetables and sliced roast garnished with lemon and fresh herbs. Serve with fresh baguette
- 4
Per portion for four people approx. 2520 kJ/ 600 kcal. E 53 g/ F 25 g/ KH 42 g. With 6 persons approx. 1680 kJ/ 400 kcal. E 35 g/ F 16 g/ KH 28 g
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