Roast pork braised in milk

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, peel, wash and chop the soup greens, except for the carrot. Peel and halve the garlic. Wash the meat and dab dry. Pour 1 tablespoon of vinegar over the meat, then rub with salt and pepper.

2. 2

   Heat the oil in the roaster. Fry the meat on all sides and take it out. Put soup vegetables and garlic into the roaster and fry lightly. Wash the marjoram and dab dry. Pluck leaves from 2 stalks.

3. 3

   Deglaze vegetables with 4 tablespoons of vinegar and vegetable stock and simmer for about 5 minutes. Add milk, cream, bay leaf, marjoram leaves and mustard and mix. Put the meat back into the roaster.

4. 4

   Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 1 3/4 - 2 hours. Clean and peel the carrots and cut them in half lengthwise. Cut carrot halves into triangles. Wash the orange, grate dry and tear off the zests from the skin with a zest ripper.

5. 5

   Cut the orange in half, squeeze the juice. After about 1 1/2 hours cook ribbon noodles in boiling salted water according to package instructions. Caramelise sugar in a pot and deglaze with approx. 100 ml orange juice.

6. 6

   Add the carrots and cook covered for 4-5 minutes. Season carrots with salt and pepper and keep warm. Drain the pasta and keep it warm as well. Remove roaster from the oven. Remove the meat and cover with aluminium foil.

7. 7

   Puree the sauce with a hand blender and season to taste with salt and pepper. Garnish roast and carrots with orange zest and marjoram and serve with ribbon noodles and sauce.

Nutrition Facts

KCAL
830 kcal

CARBS
63 g

FATS
32 g

PROTEINS
73 g