Roast pork crust with caramelized spring vegetables

Name: Roast pork crust with caramelized spring vegetables
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Ingredients: 2 kg cured pork crust roast (pre-order); 2 Onions; 1 kg Carrots; 800 g Kohlrabi; 400 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch + 1 tablespoon of sugar; 1-2 TABLESPOONS Sauce thickener; 4 TABLESPOONS Butter; 1/2 Pot of chervil; 800 g fresh gnocchi (cooling shelf); 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
170 mins

TOTAL TIME
170 mins

Ingredients

Servings: 8

2 kg cured pork crust roast (pre-order)
2 Onions
1 kg Carrots
800 g Kohlrabi
400 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch + 1 tablespoon of sugar
1-2 TABLESPOONS Sauce thickener
4 TABLESPOONS Butter
1/2 Pot of chervil
800 g fresh gnocchi (cooling shelf)
7-10 Tbsp grated nutmeg

Directions

1
Wash meat, dab dry, cut rind into rhombuses. Peel onions and 2 carrots and dice them roughly. Put the roast on a fat pan of the oven. Spread vegetables all around. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 2 hours. After 1 hour pour on 3/4 litre of water.
2
After 2 hours, raise the temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and cook for another 30 minutes. Meanwhile peel kohlrabi and cut into slices. Peel, wash and cut the rest of the carrots into pieces. Wash the mangetouts. Remove the finished roast and keep warm. Remove the roast from the tray and pour it through a sieve into a pot. Bring to the boil and season to taste with salt, pepper and a pinch of sugar. Bind with sauce thickener. Melt 2 tablespoons of butter. Fry vegetables in butter while turning. Caramelise with 1 tablespoon of sugar. Season with salt and pepper.
3
Bind with sauce thickener. Melt 2 tablespoons of butter. Fry vegetables in butter while turning. Caramelise with 1 tablespoon of sugar. Season with salt and pepper. Add 100 ml water, bring to the boil and stew for about 5 minutes in a closed saucepan. Wash the chervil, shake dry, remove leaves except for something to garnish, pluck from the stems and chop. Heat 2 tablespoons of butter in a pan and fry the gnocchi for about 5 minutes, turning them over. Season to taste with salt and nutmeg. Sprinkle with chervil. Arrange roast, vegetables and gnocchi. Garnish with chervil
4
Wash the chervil, shake dry, remove leaves except for something to garnish, pluck from the stems and chop. Heat 2 tablespoons of butter in a pan and fry the gnocchi for about 5 minutes, turning them over. Season to taste with salt and nutmeg. Sprinkle with chervil. Arrange roast, vegetables and gnocchi. Garnish with chervil
5
Preparation time approx. 2 hours 50 minutes