Roast pork crust

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Crush juniper berries. Rub the meat with salt, pepper and juniper. Put roast and 1/8 litre water in a roasting pan. Roast in a preheated oven (electric: 175 °C/ gas: level 2) for 1 3/4-2 hours in an open roaster. Peel onions, dice two roughly.

2. 2

   Clean and wash the carrots and cut them into large pieces. Add the diced onions and carrot pieces to the frying pan after approx. 45 minutes. Pour on broth bit by bit. In the last 15 minutes turn the oven on (electric oven: 225 ° C / gas: level 4). Cook the beans in little boiling salted water for about 15 minutes and let them drain. Finely dice the remaining onion. Cut bacon into fine strips. Wash and chop the parsley, except for a little bit for garnishing. Skip the bacon. Fry the onions briefly. Fry the beans and parsley. Season with salt and pepper and keep warm.

3. 3

   Wash and chop the parsley, except for a little bit for garnishing. Skip the bacon. Fry the onions briefly. Fry the beans and parsley. Season with salt and pepper and keep warm. Keep the roast warm. Sieve the roast stock and bring to the boil. Bind with sauce thickener and refine with cream. Arrange roast and vegetables with some sauce on a plate. Garnish with parsley. Remaining sauce extra is enough. Crispy potato balls taste good with it

4. 4

   Sieve the roast stock and bring to the boil. Bind with sauce thickener and refine with cream. Arrange roast and vegetables with some sauce on a plate. Garnish with parsley. Remaining sauce extra is enough. Crispy potato balls taste good with it

5. 5

   Preparation time 2-2 1/4 hours

Nutrition Facts

KCAL
720 kcal

CARBS
16 g

FATS
48 g

PROTEINS
54 g