Roast pork crust with two sauces
easy
150 mins
150 mins
Ingredients
- 1,75 kg Roast pork (with rind)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 Garlic cloves
- 2 Onions
- 3 Pineapple rings (canned)
- 1 TEASPOON demerara sugar
- 1 (300 ml) bottle of tomato ketchup (tomato-spicy)
- 7-10 Tbsp a few squirts of Tabasco
- 150 g Gherkins
- 80 g Corn calves (from the glass)
- 3 Stem(s) Dill
- 2 Apples
- 2 TABLESPOONS Lemon juice
- 1 TABLESPOON Capers
- 4 TABLESPOONS mayonnaise
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Pepper
- 7-10 Tbsp fresh herbs and apple slices
Directions
- 1
Wash the roast and pat dry. Season all around with salt and pepper. Place on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 2 1/4 hours.
- 2
After 1 hour, pour 1/4 litre of salt water over it. During the remaining roasting time, sprinkle the roast at intervals with the resulting roast stock. In the meantime, peel garlic and an onion for the red sauce, dice very finely.
- 3
Chop pineapple rings. Mix prepared ingredients, brown sugar and ketchup. Season to taste with salt and Tabasco. For the light sauce, chop cucumber and corn on the cob. Peel the remaining onion and chop finely.
- 4
Wash and chop the dill. Wash apples, quarter them, remove seeds. Cut the flesh into small pieces and sprinkle with lemon juice. Mix prepared ingredients, capers, mayonnaise and yoghurt. Season with salt and pepper.
- 5
Cut the roast open and serve with the sauces. Serve garnished with fresh herbs and apple slices.
Nutrition Facts
610 kcal
19 g
41 g
41 g
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