Roast pork with caraway and garlic
easy
105 mins
105 mins
Ingredients
- 1.5 kg Pork chop (to be triggered by the butcher)
- 3 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Caraway seeds
- 30 g clarified butter
- 1 collar Soup Greens
- 3 Onions
- 1 l clear broth (instant)
- 600 g Carrots
- 200 g Shallots
- 3 Stem(s) Parsley
- 30 g Butter or margarine
- 7-10 Tbsp Sugar
- 100 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
Directions
- 1
Wash the roast pork and pat dry. Peel garlic and press it through the garlic press or chop it finely. Season roast with salt, pepper, caraway and garlic. Place on the fat pan of the oven, pour hot clarified butter over it and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
- 2
Clean, wash and cut the soup greens into large pieces. Peel and quarter onions. Add soup greens and onions to the frying pan. Fry briefly, then gradually add the stock. Turn the roast several times and pour the roast stock over it.
- 3
In the meantime, peel the carrots for the vegetables and cut them into sticks. Peel and possibly halve the shallots. Wash the parsley and, except for a bouquet for garnishing, remove the leaves. Heat the fat in a pot.
- 4
Sweat shallots and carrots in it. Fill up with some water and let it simmer for about 10 minutes. Season to taste with salt and a pinch of sugar. Drain the vegetables and fold in the parsley leaves.
- 5
Keep the roast warm. For the sauce, pour the roast stock through a sieve. Mix with cream and bring to the boil briefly. Stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper. Arrange roast with some sauce and vegetables on a plate.
- 6
Garnish with parsley bouquets. Add the rest of the sauce. Potato dumplings taste good with it.
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