Roast pork crust

Name: Roast pork crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Roast pork with rind in net (approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (300 g each) deep-frozen leaf spinach; 1 kg baby potatoes; 2 TABLESPOONS Oil; 3 Onions; 100 g Whipped cream; 2 TABLESPOONS dark sauce thickener

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Roast pork with rind in net (approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (300 g each) deep-frozen leaf spinach
1 kg baby potatoes
2 TABLESPOONS Oil
3 Onions
100 g Whipped cream
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/4 hours.
2
Gradually add about 1/2 litre of water. Defrost the spinach. Wash the potatoes and cook in salted water for about 20 minutes. Quench cold and remove the skin. Heat oil in a pan and fry the potatoes in it at medium heat until golden brown all around.
3
Season with salt. Remove potatoes from the pan and keep warm. Peel onions and cut into slices. Fry in the frying fat at medium heat. Add spinach and steam for about 4 minutes. Add cream and stir in carefully.
4
Season to taste with salt and pepper. Remove the roast. Pour frying stock through a sieve and fill up to 1/2 litre with water. Pour into a pot, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper.
5
Serve the roast, spinach and potatoes arranged on a plate.