Roast pork with cauliflower vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the roast and pat dry. Rub with salt and pepper. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours.

2. 2

   Clean, wash and roughly dice the soup greens and add them to the meat. Add white wine and 1/4 litre water. In the meantime, hard-boil eggs for the vegetables. Clean and wash the cauliflower and cut it into small florets.

3. 3

   Bring salted water to the boil, season with nutmeg and condensed milk and cook the cauliflower florets for about 15 minutes. Just before serving, fry the breadcrumbs in hot oil until golden brown. Peel, chop and mix in the eggs.

4. 4

   For the sauce, pass the roast stock through a sieve. Fill up to 1/2 litre with cream and possibly some water. Bring to the boil briefly. Season to taste with salt, pepper and mustard. Stir in sauce thickener and bring to the boil again.

5. 5

   Sprinkle cauliflower with crumb-egg mixture. Arrange roast, vegetables and some sauce on a plate. Serve sprinkled with parsley leaves. Remaining sauce extra is enough.