Roast pork crust

Name: Roast pork crust
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork crust; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 150 ml Vegetable broth (instant); 1 go. Tsp cornstarch; 50 g Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork crust
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
150 ml Vegetable broth (instant)
1 go. Tsp cornstarch
50 g Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Place the 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 1 1/2 - 2 hours.
2
Peel the onions, cut them into slices and distribute around the roast. Remove the finished roast from the tray and wrap in aluminium foil. Loosen the roast with stock. Pour through a sieve and bring to the boil. Stir starch and a little water until smooth, thicken sauce with it.
3
Season with salt and pepper and refine with cream. Cut the roast open and arrange on a plate. Garnish with parsley. Add sauce.