Roast pork chop on a spit with metal cap

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime peel 3 onions and cut them into slices. Wash, clean and quarter 2 tomatoes. Halve the garlic. Wash thyme and shake dry. Wash the meat and dab dry. Rub meat with spit-roast spice and place on a fat pan of the oven. Spread garlic and onion wedges around it.

2. 2

   Spread the minced meat evenly as a cap on the roast. Place 2 thyme stalks and bay leaves on the roast and tie with thread. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4 -1 1/2 hours. Pluck leaves from the remaining 3 thyme stalks. Deglaze the roast with 250 ml water and add the thyme leaves approx. 15 minutes before the end of the roasting time. Meanwhile drain potatoes, rinse and peel. Cut the potatoes into slices. Peel 3 onions and chop finely. Heat the stock. Mix stock, 5 tablespoons of vinegar, 1/3 of the diced onions, salt, pepper and sugar. Pour over the potatoes and leave to stand for about 20 minutes. In the meantime, wash the chives, shake dry, put 2-3 stalks aside for garnishing. Cut remaining chives into small rolls. Clean, wash and coarsely dice 7 tomatoes. Mix 2 tablespoons of vinegar, salt, pepper and marjoram, fold in the oil. Mix tomatoes and remaining onions.

3. 3

   Heat the stock. Mix stock, 5 tablespoons of vinegar, 1/3 of the diced onions, salt, pepper and sugar. Pour over the potatoes and leave to stand for about 20 minutes. In the meantime, wash the chives, shake dry, put 2-3 stalks aside for garnishing. Cut remaining chives into small rolls. Clean, wash and coarsely dice 7 tomatoes. Mix 2 tablespoons of vinegar, salt, pepper and marjoram, fold in the oil. Mix tomatoes and remaining onions. Pour the vinaigrette over the tomatoes. Mix yoghurt, crème fraîche and chive rolls (except 1 teaspoon for garnishing) into the potatoes. Remove the roast from the fat pan, put garlic and onions aside and keep everything warm. Loosen the frying set, if necessary pour it through a sieve into a pot and let it boil down for 5-7 minutes. Season again with salt and pepper. Arrange roast with garlic, onion slices and roasting set on a plate. Garnish potato salad with chive rolls and chive stalks. Add the tomato salad in small bowls

4. 4

   Pour the vinaigrette over the tomatoes. Mix yoghurt, crème fraîche and chive rolls (except 1 teaspoon for garnishing) into the potatoes. Remove the roast from the fat pan, put garlic and onions aside and keep everything warm. Loosen the frying set, if necessary pour it through a sieve into a pot and let it boil down for 5-7 minutes. Season again with salt and pepper. Arrange roast with garlic, onion slices and roasting set on a plate. Garnish potato salad with chive rolls and chive stalks. Add the tomato salad in small bowls

Nutrition Facts

KCAL
810 kcal

CARBS
41 g

FATS
42 g

PROTEINS
64 g