Roast pork crust with green beans

Name: Roast pork crust with green beans
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork schnitzel with rind (let the butcher cut into the rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 4 Tomatoes; 2 Branches of rosemary; 600 g frozen princess beans; 12 discs Bacon; 1 TABLESPOON Tomato paste; 1 TABLESPOON dark sauce thickener; 2 TABLESPOONS clarified butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1 kg Roast pork schnitzel with rind (let the butcher cut into the rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
4 Tomatoes
2 Branches of rosemary
600 g frozen princess beans
12 discs Bacon
1 TABLESPOON Tomato paste
1 TABLESPOON dark sauce thickener
2 TABLESPOONS clarified butter
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and pat dry, season with salt and pepper. Place the meat on the fat pan of the oven and bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 3 hours.
2
Onions peel and quarter. Wash, clean and halve the tomatoes. Add the onions, tomatoes and 1/2 litre water to the meat about 1 hour before the end of the frying time. Wash the rosemary and, except for something to garnish, chop coarsely and sprinkle over the roast.
3
Cook the beans in boiling salted water for 4-5 minutes, remove and drain. Divide beans into 12 packets and wrap 1 slice of bacon around each. Remove the meat and cover with aluminium foil. Deglaze roast with 1/4 litre of water.
4
Pour the roast stock through a sieve into a pot, bring to the boil and stir in the tomato paste. Bind with sauce thickener. Season with salt and pepper and keep warm. Heat clarified butter in a pan. Brown the bean packets all around.
5
Arrange the meat, sauce and bean packets with some sauce on plates. Garnish with rosemary. Add the rest of the sauce separately. Boiled potatoes taste good with it.