Roast pork with grapes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry, cut the rind crosswise. Rub meat vigorously with salt and pepper and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 2 hours. Peel onions. Coarsely dice 2 onions and add to the frying pan after 1 hour frying time. Fry for about 1/2 hour.

2. 2

   Then deglaze everything with 1/2 litre water and white wine. Finely dice the remaining onion. Wash the rosemary and remove the needles. Clean and wash the chillies. Chop both, mix with the chopped onion, lemon peel and olive oil. Spread half of it on the meat 20 minutes before the end of the frying time. Remove the roast, keep warm for a short time. Pass the roast stock through a sieve and place in a small pot. Mix cream and flour and thicken the sauce with it. Bring to the boil again and season to taste with salt and pepper. Wash the grapes, pluck them from the stems, cut them in half, remove the seeds and toss them briefly in hot fat. Fold in the remaining chilli mixture.

3. 3

   Pass the roast stock through a sieve and place in a small pot. Mix cream and flour and thicken the sauce with it. Bring to the boil again and season to taste with salt and pepper. Wash the grapes, pluck them from the stems, cut them in half, remove the seeds and toss them briefly in hot fat. Fold in the remaining chilli mixture. Season with salt and pepper. Cut roast and arrange on a plate with the grapes. Add sauce

4. 4

   Plate: Siebers Präsente