Roast pork crusts

Name: Roast pork crusts
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1.5 kg Roast pork schnitzel with rind (let the butcher cut into the rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 2 TABLESPOONS Sugar beet syrup; 1 small head cauliflower; 1 package (450 g) frozen peas & carrots; 2 TABLESPOONS Flour; 2 TABLESPOONS Butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1.5 kg Roast pork schnitzel with rind (let the butcher cut into the rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
2 TABLESPOONS Sugar beet syrup
1 small head cauliflower
1 package (450 g) frozen peas & carrots
2 TABLESPOONS Flour
2 TABLESPOONS Butter

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
Clean, wash and coarsely chop the soup greens. Add vegetables and 1/2 litre of water to the meat approx. 1 hour before the end of the frying time. Mix sugar beet syrup and 3 tablespoons of water and brush the roast with it 5 minutes before the end of the cooking time.
3
Clean and wash the cauliflower and divide it into small florets. Cook the cauliflower in boiling salted water for about 10 minutes. Add peas and carrots to the cauliflower after 5 minutes. Remove the roast and keep warm.
4
Pour stock through a sieve and fill up to 1/2 litre with water. Bring everything to the boil. Stir flour and a little water until smooth, thicken sauce with it and let it swell for about 5 minutes. Season with salt and pepper.
5
Pour the vegetables on a sieve and let them drip off. Melt the butter and toss the vegetables in it. Arrange meat and vegetables on a plate. Add the sauce. Bread dumplings taste good with it.