Roast pork crust on hot pineapple-potato-croquant sauerkraut
easy
150 mins
150 mins
Ingredients
- 1400 g Roast pork (with crust, from the leg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg waxy potatoes
- 5 Onions
- 2 Chillies
- 3 TABLESPOONS Lard
- 1 can(s) (446 ml) Pineapple (in slices)
- 1 can(s) (850 ml) Wine sauerkraut
- 2 Bay leaves
- 1 TEASPOON Juniper berries
- 2 Cloves
- 3 TABLESPOONS Honey
- 100 ml Beer
Directions
- 1
Cut the crust of the roast pork with a sharp knife in a diamond shape. Season the roast with salt and pepper. Peel, wash and roughly dice the potatoes. Peel onions and cut into slices. Carve chillies lengthwise, remove seeds and cut into small pieces.
- 2
Heat the lard in a large casserole. Add potatoes and onions and fry. Cut pineapple into slices and add with the juice. Also add sauerkraut, laurel, juniper berries, cloves and chilli. Season with salt. Mix honey and beer and brush the roast with it. Place the roast in the casserole and braise in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 2 hours. Brush with the beer marinade in between. Turn the oven on 20 minutes before the end of the cooking time (electric oven 225 °C/ gas: level 4).
- 3
Season with salt. Mix honey and beer and brush the roast with it. Place the roast in the casserole and braise in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 2 hours. Brush with the beer marinade in between. Turn the oven on 20 minutes before the end of the cooking time (electric oven 225 °C/ gas: level 4). Serve the roast garnished with parsley
Nutrition Facts
790 kcal
42 g
47 g
46 g
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