Roast pork Rhöner farmer
easy
90 mins
90 mins
Ingredients
- 1 large stick of leek (leek)
- 4 Carrots
- 750 g Potatoes
- 4 Onions
- 2-3 Garlic cloves
- 1.5 kg Pork neck
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 30 g clarified butter
- 1 (0,33 l) bottle of dark beer
- 1 potty fresh marjoram
- 1 coated tablespoon caraway
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean and wash the vegetables. Cut leek into rings, carrots into thin, diagonal slices. Peel potatoes, wash and quarter them lengthwise. Peel onions and garlic. Cut garlic into thin slices.
- 2
Cut the onions into quarters or sixths depending on their size. Wash the meat and dab dry. Cut a large pocket with a sharp knife. Fill 2/3 of the leek rings and carrot slices into the pocket and sew up with kitchen thread.
- 3
Rub the roast with salt and pepper, place on the fat pan of the oven and pour hot clarified butter over it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
- 4
In between pour beer and roast stock over it. Wash the marjoram, dab dry and, except for a little bit for garnishing, pluck from the stalks. 20 minutes before the end of the cooking time, add the remaining vegetables and potatoes to the roast.
- 5
Season with salt, pepper, caraway and marjoram. Serve garnished with remaining marjoram.
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