Roast pork crust with Brussels sprouts

Name: Roast pork crust with Brussels sprouts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Roast pork neck (with rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 3 medium-sized onions; 2 stem(s) Rosemary; 3 Bay leaves; 2 stem(s) Parsley; 1 kg Brussels sprouts; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 75 g Whipped cream; 7-10 Tbsp fresh herbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Roast pork neck (with rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
3 medium-sized onions
2 stem(s) Rosemary
3 Bay leaves
2 stem(s) Parsley
1 kg Brussels sprouts
7-10 Tbsp grated nutmeg
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
75 g Whipped cream
7-10 Tbsp fresh herbs

Directions

1
Wash the meat and dab dry. Cut rind crosswise. Season with salt and pepper. Place on a grid over the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/2 hours.
2
In the meantime clean, wash and cut the soup greens into pieces. Peel and quarter 2 onions. After 1/2 hour frying time, spread them on the fat pan. Wash and add herbs. Then pour 1/8 litre of water over each frying pan every 1/4 hour.
3
In the meantime, clean and wash the Brussels sprouts, possibly halve them depending on their size. Cook in boiling salted water, seasoned with nutmeg, for about 20 minutes. Then drain. Peel the remaining onion and dice finely.
4
Steam in hot fat shortly before serving. Swivel the Brussels sprouts in it. For the sauce, pour frying stock through a sieve and bring to the boil. Stir flour and a little water until smooth. Pour into the stock while stirring constantly.
5
Season the sauce with salt and pepper and refine with cream. Cut the roast open and serve with sprouts and sauce. Serve garnished with fresh herbs. Boiled potatoes taste good with it.