Roast pork crust with cauliflower and corn vegetables
easy
135 mins
135 mins
Ingredients
- 1 Roast pork crust (approx.
- 1 kg; rind from slaughterhouse
- 7-10 Tbsp cut in)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 Cloves
- 1 sprig of rosemary
- 2 Onions
- 1 Carrot
- 1 Head Cauliflower
- 7-10 Tbsp (about 700 g)
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 2 TABLESPOONS grainy mustard
- 1 can(s) (425 ml) Vegetable corn
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Rosemary and
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Lard the rind with cloves and rosemary needles. Place the roast on a grid, place a fat pan underneath and roast in a preheated oven (electric: 200 °C/ gas: level 3) for two hours. Peel and chop the onions and carrot and place them on the fat pan. Clean and wash the cauliflower and cut into florets. Bring 1/4 litre of water to the boil, add the cauliflower and cook covered for ten minutes.
- 2
Remove vegetables with a skimmer. Mix cream with flour and stir into the boiling cauliflower water. Simmer for two minutes. Add mustard and season with salt and pepper. Drain the corn on a sieve. Ten minutes before the end of the cooking time, heat the fat in a pan. Toss the cauliflower florets and corn in it. Season with salt and pepper. Take the roast out of the oven and keep it covered and warm. Pour the meat through a sieve into the sauce and bring to the boil. Cut the roast open and arrange on a plate with the vegetables.
- 3
Ten minutes before the end of the cooking time, heat the fat in a pan. Toss the cauliflower florets and corn in it. Season with salt and pepper. Take the roast out of the oven and keep it covered and warm. Pour the meat through a sieve into the sauce and bring to the boil. Cut the roast open and arrange on a plate with the vegetables. Pour some sauce over it, serve the rest separately. Serve garnished with rosemary and parsley
- 4
Preparation time approx. 2 1/4 hours
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