Roast pork crust with thyme-potato taler

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and make a diamond-shaped incision in the rind. Season meat with salt and pepper and put it together with 100 ml water in a roaster. Peel onions and carrots, cut roughly into pieces and add to the meat. Roast without lid in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours. After about 30 minutes, add bay leaf and cloves and gradually pour on the stock. In the meantime, stir the potato dumpling powder into 3/4 litre cold water and let it swell for about 10 minutes. Wash the herbs, dab dry and chop, except for something to garnish.

2. 2

   Put half of the chopped parsley aside. Mix the remaining herbs. Halve the potato mixture. Roll out to 2 rectangles (approx. 18 x 24 cm, 1 - 1 1/2 cm thick) on cling film. Spread dumpling dough with egg yolk and sprinkle with the herb mixture. Carefully roll up from the long side using the foil and press the ends together. Slide the rolls carefully onto a piece of aluminium foil and lift them into a wide pot with boiling salted water (foil remains under the roll). Let it simmer at low heat for 25-30 minutes. Lift out of the water with the aluminium foil, drain well and allow to cool slightly. In the meantime, brush the roast pork with cold salted water about 10 minutes before the end of the roasting time. Put beans into 250 ml boiling salted water, bring to the boil, cover and cook for about 7 minutes. Keep the finished roast warm. Pour stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring.

3. 3

   Let it simmer at low heat for 25-30 minutes. Lift out of the water with the aluminium foil, drain well and allow to cool slightly. In the meantime, brush the roast pork with cold salted water about 10 minutes before the end of the roasting time. Put beans into 250 ml boiling salted water, bring to the boil, cover and cook for about 7 minutes. Keep the finished roast warm. Pour stock through a sieve into a pot. Add cream, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again, season with salt and pepper. Drain the beans, add 20 g fat and the remaining parsley and toss with the beans. Cut potato rolls into 9 thick slices each. Heat 30 g fat in a large pan and fry the potato thalers lightly while turning. Arrange the crusted roast with potato thalers and beans on a large plate. Pour some sauce over the meat and serve garnished with parsley and thyme. Add the rest of the sauce extra

4. 4

   Bring to the boil again, season with salt and pepper. Drain the beans, add 20 g fat and the remaining parsley and toss with the beans. Cut potato rolls into 9 thick slices each. Heat 30 g fat in a large pan and fry the potato thalers lightly while turning. Arrange the crusted roast with potato thalers and beans on a large plate. Pour some sauce over the meat and serve garnished with parsley and thyme. Add the rest of the sauce extra

Nutrition Facts

KCAL
750 kcal

CARBS
43 g

FATS
42 g

PROTEINS
44 g