Roast pork in bread dough with creamed vegetables
easy
240 mins
240 mins
Ingredients
- 2 kg cured pork roll roast (order from the butcher about 4 days in advance)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 collar Soup Greens
- 1/2 cube (20 g) fresh yeast
- 1/2 package (500 g) Baking Mix "Crusty Bread"
- 1 egg (size M)
- 50 g Sunflower seeds
- 25 g Butter or margarine
- 1 large head of savoy cabbage
- 200 g Whipped cream
- 1 kg Carrots
- 3 TABLESPOONS sauce thickener
- 7-10 Tbsp Salt
- baking paper
Directions
- 1
Wash pork roll roast, dab dry and rub with pepper. Place meat and oil in a roasting pan and roast in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes, turning from time to time.
- 2
Clean, wash and coarsely chop the soup greens and fry for approx. 10 minutes. Deglaze with 1/4 litre of water and cook the roast for approx. 2 hours, sprinkling the roast stock from time to time. Then remove the roast from the stock and let it cool down a little.
- 3
Dissolve yeast and 350 ml water in a bowl. Add baking mixture and knead ingredients for about 3 minutes with dough hooks, if necessary add 2-3 tablespoons of water. Cover the dough and let it rise in a warm place for about 15 minutes.
- 4
Then roll out on a floured work surface so that the piece of dough is slightly longer and three times as wide as the rolled roast. Remove the tape or net from the roll roast and place the roast on the bread dough.
- 5
Separate the egg and brush the edges of the dough with the egg white. Beat the dough and press the edges together. Place the roast on a baking tray lined with baking paper, brush with the whisked egg yolk and decorate with the sunflower seeds
- 6
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Clean and quarter the savoy cabbage and cut into strips, removing the stalk. Heat the fat in a pot and sauté the savoy cabbage.
- 7
Pour the stock of the rolled roast through a sieve and fill up to 3/8 litres of liquid with water. Deglaze the savoy cabbage with the stock and cream, bring to the boil, cover and cook over medium heat for approx. 25 minutes.
- 8
Clean and wash the carrots and cut them into slices at an angle. After 10 minutes add to the savoy cabbage. Stir the sauce thickener into the vegetables, bring to the boil again briefly and season to taste with salt and pepper.
- 9
Arrange the bread dough roast with the vegetables on a plate and serve.
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