Roast pork crust

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Cut the rind with a sharp knife into a diamond shape, season with salt and pepper. Place meat in the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 hours. Clean, wash and chop the soup greens and after approx. 10 minutes spread them around the roast.

2. 2

   Mix honey and 1 tablespoon of water. After 2 hours brush the roast with honey. Increase the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) and switch on the grill. Grill the roast so that the crust is nice and crispy (watch out, it's quick!) Remove the finished roast from the oven tray and keep it warm. Loosen the roasting set with broth. Pour through a sieve and bring to the boil. Stir the starch and a little water until smooth and thicken the sauce. Add cranberries and bring to the boil again. Season to taste with salt and pepper.

3. 3

   Loosen the roasting set with broth. Pour through a sieve and bring to the boil. Stir the starch and a little water until smooth and thicken the sauce. Add cranberries and bring to the boil again. Season to taste with salt and pepper. Cut the roast open and arrange on a plate with sauce

4. 4

   With 8 people:

Nutrition Facts

KCAL
570 kcal

CARBS
8 g

FATS
38 g

PROTEINS
48 g