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; 1 bunch of greens; 2 Leek sticks (leek; approx. 400 g); 600 g Carrots; 1 TABLESPOON Honey; 2 TABLESPOONS Fruit vinegar; 1 TABLESPOON Butter or margarine; 200 ml Vegetable broth (instant); 1 go. Tsp cornstarch; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

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
1 bunch of greens
2 Leek sticks (leek; approx. 400 g)
600 g Carrots
1 TABLESPOON Honey
2 TABLESPOONS Fruit vinegar
1 TABLESPOON Butter or margarine
200 ml Vegetable broth (instant)
1 go. Tsp cornstarch
5 TABLESPOONS Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry, cut rind 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 1 1/2 - 2 hours.
2
In the meantime, clean the soup greens, cut them into small pieces and distribute around the roast. Clean and wash the leek and cut into rings. Peel, wash and slice the carrots. Mix honey and vinegar. After 1 hour brush the roast with honey vinegar.
3
Heat the fat and sauté the vegetables for 2-3 minutes while turning. Pour on 50 ml stock and steam in a closed pot for about 5 minutes. Season to taste with salt and pepper. Remove the finished roast from the tray and wrap in aluminium foil.
4
Dissolve frying set with 150 ml broth. Pour through a sieve and bring to the boil. Stir the starch and a little water until smooth and thicken the sauce. Season with salt and pepper and refine with cream. Cut the roast open and arrange on a plate with the sauce and vegetables.
5
Garnish with parsley.