Roast pork with crust

Name: Roast pork with crust
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 200 g Onions; 1-2 Garlic cloves; 50 g Butter or margarine; 1 collar Thyme; 2 Federation curly parsley; 1 collar Chives; 4 discs Toast; 1 (250 g, 24 % fat) Mug of sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.8 kg Roast pork from the shoulder with rind; 1 (700 g) small head cauliflower; 500 g Carrots; 300 g Kohlrabi; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

200 g Onions
1-2 Garlic cloves
50 g Butter or margarine
1 collar Thyme
2 Federation curly parsley
1 collar Chives
4 discs Toast
1 (250 g, 24 % fat) Mug of sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.8 kg Roast pork from the shoulder with rind
1 (700 g) small head cauliflower
500 g Carrots
300 g Kohlrabi
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop the onions and garlic and fry them in 20 g fat for 10 minutes. Wash the herbs. Chop thyme and 3/4 of the parsley leaves, cut chives into small rolls. Remove the crusts from the toast and crumble it with a blender or in a food processor.
2
Mix the bread crumbs, herbs and sour cream into the onion mixture. Season with salt and pepper. Carve the pork rind into narrow strips with a sharp knife. Cut the meat several times so that you can open it to the long sides.
3
Season with salt and pepper, spread with herb paste, roll up, tie together with kitchen string. Cover the bottom of the fat pan with water, place roast on top. Roast in the preheated oven (electric cooker: 200 °C/ gas cooker: level 3) for 2-2 1/2 hours.
4
Clean the cauliflower and divide into florets. Peel carrots and kohlrabi. Cut kohlrabi into cubes, carrots into slices. Steam vegetables in remaining fat and 100 ml water at low heat for 10-15 minutes.
5
Season with salt and pepper. Chop the remaining parsley. Let the meat rest for 10 minutes. Arrange vegetables and meat on a plate. Sprinkle parsley over the vegetables.