Roast pork crust with gingerbread sauce

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash the meat if necessary, dab dry and cut the rind with a sharp knife in a diamond shape. Season the underside of the meat with salt, pepper and marjoram. Clean, wash and cut the soup greens into large pieces. Peel and quarter onions

2. 2

   Heat clarified butter in a roasting pan, fry the meat on the seasoned underside and remove. Fry the vegetables and onions in hot frying fat while turning and deglaze with stock. Add bay leaf, peppercorns, cloves and cinnamon stick. Place the meat on top with the rind facing upwards. Roast in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2 1/2 -2 3/4 hours. After approx. 2 hours, switch the temperature up (electric oven: 225 °C/recirculating air: 200 °C/ gas: level 4). Mix approx. 1/2 tsp. salt and 3 tbsp. cold water. Brush crust with salt water (repeat if necessary) and continue frying for 30-45 minutes

3. 3

   Cut the gingerbread into pieces and crumble with your fingers. Keep the finished crusted roast warm. Pour frying stock through a sieve into a pot. Dissolve the roast with a little hot water and pour it in. Bring the stock to the boil, stir in the gingerbread. Stir over low heat until dissolved, then bring to the boil briefly and season the sauce with salt and pepper. Slice the crusted roast and add the gingerbread sauce

Nutrition Facts

KCAL
590 kcal

CARBS
5 g

FATS
42 g

PROTEINS
49 g