Roast pork crust larded with leek

Name: Roast pork crust larded with leek
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 kg Pork with rind from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Leek sticks (leek; approx. 500 g); 1/2 l clear broth (instant); 2 Onions; 1 kg Mushrooms; 40 g Butter or margarine; 1 TEASPOON dried thyme; 2 TABLESPOONS dark sauce thickener; 3-4 Tbsp Whipped cream; 7-10 Tbsp Parsley and thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 kg Pork with rind from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Leek sticks (leek; approx. 500 g)
1/2 l clear broth (instant)
2 Onions
1 kg Mushrooms
40 g Butter or margarine
1 TEASPOON dried thyme
2 TABLESPOONS dark sauce thickener
3-4 Tbsp Whipped cream
7-10 Tbsp Parsley and thyme

Directions

1
Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Season meat with salt and pepper. Clean, wash and pat dry the leek. Pierce the meat in three places with a long, sharp knife and push the leek sticks through the incisions. Cut off any excess leek and cut into fine strips. Place the meat and 1/8 of the stock in a roasting pan.
2
Roast in the preheated oven (electric cooker: 175 ° C / gas: level 2) for 2-21/2 hours. Peel and quarter onions. Spread onions around the roast after about 30 minutes. Gradually pour on the remaining stock. In the last 30 minutes, turn up the oven temperature (electric oven: 200-255°C / gas: stage 3-4) so that the rind becomes crisp. Clean and halve the mushrooms. Heat some fat in a pan and fry the mushrooms in 2 portions. Add the leek strips at the end and braise for a few minutes. Season mushrooms with salt, pepper and thyme. Arrange the mushroom vegetables together with the roast on a preheated plate. Pour frying stock through a sieve, degrease and bring to the boil.
3
Clean and halve the mushrooms. Heat some fat in a pan and fry the mushrooms in 2 portions. Add the leek strips at the end and braise for a few minutes. Season mushrooms with salt, pepper and thyme. Arrange the mushroom vegetables together with the roast on a preheated plate. Pour frying stock through a sieve, degrease and bring to the boil. Add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt, pepper and cream. Pour some sauce over the mushroom vegetables. The rest of the sauce is extra. Serve garnished with parsley and thyme
4
Add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt, pepper and cream. Pour some sauce over the mushroom vegetables. The rest of the sauce is extra. Serve garnished with parsley and thyme