Roast pork crust

Name: Roast pork crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork with rind (from the leg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 1 collar Spring onions; 2 red and yellow peppers; 3 Bay leaves; 1 Rosemary stalk; 1/2 bunch Thyme; 1 TABLESPOON dried green pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Roast pork with rind (from the leg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
1 collar Spring onions
2 red and yellow peppers
3 Bay leaves
1 Rosemary stalk
1/2 bunch Thyme
1 TABLESPOON dried green pepper

Directions

1
Wash the meat, dab dry and cut the rind. Season meat with salt and pepper. Place on the fat pan of the oven and cook in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime peel garlic and press it through a garlic press. Clean and wash spring onions and cut them into bite-sized pieces. Clean, wash and chop the peppers as well. Wash the rosemary and thyme, dab dry and pluck the needles or leaves from the stalks.
2
Chop both finely. After about 50 minutes, deglaze the roast with 200 ml water. Distribute the peppers, spring onions and bay leaves around the roast about 30 minutes before the end of the frying time and add to the cooking. Sprinkle chopped herbs over the roast and vegetables. Season vegetables with salt and green pepper. Finish stewing with the roast