Roast pork crust

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Cut the rind from the meat. Rub the meat with salt and pepper. Cut onions in half. Peel, clean and chop the carrots. Spread 1 tablespoon of oil on the fat pan of the oven.

2. 2

   Add the meat, onions and carrots and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 2 hours. After 1 hour, pour broth over them at short intervals. Wash the cucumber and cut into sticks. Drain pumpkin. Steam both in the remaining oil for about 5 minutes. Wash and chop the dill and sprinkle over the vegetables. Take the roast out of the fat pan. Pass the roast stock with onions and carrots through a sieve, add cream, fill up with water to approx. 1/2 litre liquid, bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt, pepper and paprika.

3. 3

   Take the roast out of the fat pan. Pass the roast stock with onions and carrots through a sieve, add cream, fill up with water to approx. 1/2 litre liquid, bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt, pepper and paprika. Arrange meat and vegetables on a plate. Add sauce extra. Garnish with dill flags if desired.

4. 4

   Working time approx. 1 hour

Nutrition Facts

KCAL
890 kcal

CARBS
13 g

FATS
64 g

PROTEINS
64 g