Roast pork with onion filling

Name: Roast pork with onion filling
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 350 g); 1/2 bunch Parsley; 1 red chilli pepper; 1-1 1/2 discs Toast; 35 g Butter or margarine; 1 TABLESPOON Paprika pulp; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 1 egg (size S); 1 kg Roast pork neck (boneless); 7-10 Tbsp Pepper; 1 collar Soup Greens; 1 Bay leaf; 2-3 TABLESPOONS Oil; 1/2 - 3/4 l clear broth (instant); 100 ml Asia spice sauce sweet-sour; 600 g Courgette; 1-2 Garlic cloves; 2-3 TABLESPOONS dark sauce thickener; 1-2 TABLESPOONS Crème-fraîche; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp small wooden skewers / toothpicks; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 350 g)
1/2 bunch Parsley
1 red chilli pepper
1-1 1/2 discs Toast
35 g Butter or margarine
1 TABLESPOON Paprika pulp
1 TEASPOON dried thyme
7-10 Tbsp Salt
1 egg (size S)
1 kg Roast pork neck (boneless)
7-10 Tbsp Pepper
1 collar Soup Greens
1 Bay leaf
2-3 TABLESPOONS Oil
1/2 - 3/4 l clear broth (instant)
100 ml Asia spice sauce sweet-sour
600 g Courgette
1-2 Garlic cloves
2-3 TABLESPOONS dark sauce thickener
1-2 TABLESPOONS Crème-fraîche
7-10 Tbsp Cayenne pepper
7-10 Tbsp small wooden skewers / toothpicks
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop the vegetable onion. Wash parsley, dab dry and chop. Cut the chilli lengthwise, remove the seeds and chop the pod. Grind the toast bread in the universal chopper. Heat 15 g fat in a pan and fry the onion in it until it starts to brown. Stir in paprika paste, chilli, parsley, 1/2 teaspoon dried thyme and toast bread. Season with salt, remove from the pan and let it cool down a little.
2
Mix in the egg. Wash neck roast, dab dry and cut one long side deeply. Add the filling, close the opening with toothpicks and tie up with shoelaces. Season the roast from the outside with salt and pepper and place in a roaster. Clean and wash the soup greens, cut them roughly into pieces and distribute around the roast. Add bay leaf. Drizzle roast with oil and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) without lid for about 1 3/4 hours. After 20-30 minutes, gradually pour on the stock and scoop the meat with the braising stock from time to time. 10-15 minutes before the end of the cooking time, brush the roast with approx. 1/3 of the Asia sauce. In the meantime, clean, wash and pat dry the zucchini. Halve the zucchini lengthwise and cut into thick slices. Peel garlic and chop finely. Heat the remaining fat in a large frying pan and fry the zucchini for about 5 minutes, turning them over. Finally, stir in the garlic and remaining thyme and season with salt and pepper. Keep warm.
3
After 20-30 minutes, gradually pour on the stock and scoop the meat with the braising stock from time to time. 10-15 minutes before the end of the cooking time, brush the roast with approx. 1/3 of the Asia sauce. In the meantime, clean, wash and pat dry the zucchini. Halve the zucchini lengthwise and cut into thick slices. Peel garlic and chop finely. Heat the remaining fat in a large frying pan and fry the zucchini for about 5 minutes, turning them over. Finally, stir in the garlic and remaining thyme and season with salt and pepper. Keep warm. Lift the roast out of the stew and keep it warm as well. Pour the braising stock through a sieve into a pot. Add the rest of the Asian sauce, bring to the boil and pour in the sauce thickener while stirring. Refine sauce with crème-fraîche and season with salt and cayenne pepper. Cut the roast into slices and arrange on a large platter with vegetables and some sauce. The rest of the sauce is extra. Rice tastes good with it
4
Lift the roast out of the stew and keep it warm as well. Pour the braising stock through a sieve into a pot. Add the rest of the Asian sauce, bring to the boil and pour in the sauce thickener while stirring. Refine sauce with crème-fraîche and season with salt and cayenne pepper. Cut the roast into slices and arrange on a large platter with vegetables and some sauce. The rest of the sauce is extra. Rice tastes good with it