Roast pork with sauerkraut and mashed potatoes

Name: Roast pork with sauerkraut and mashed potatoes
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 3 Onions; 1 Carrot; 2 Garlic cloves; 1.5 kg Roast pork crust from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Mustard; 500 ml Vegetable broth; 100 g streaky smoked bacon; 1 can(s) (850 ml) Sauerkraut; 2 Bay leaves; 3 Cloves; 3 Juniper berries; 1 TABLESPOON + 1 pinch of sugar; 1.5 kg Potatoes; 300 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 1 TEASPOON Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

3 Onions
1 Carrot
2 Garlic cloves
1.5 kg Roast pork crust from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Mustard
500 ml Vegetable broth
100 g streaky smoked bacon
1 can(s) (850 ml) Sauerkraut
2 Bay leaves
3 Cloves
3 Juniper berries
1 TABLESPOON + 1 pinch of sugar
1.5 kg Potatoes
300 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
1 TEASPOON Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
Peel 1 onion. Peel the carrot. Chop carrot and onion coarsely. Peel garlic and press it through a garlic press. Wash the meat, dab dry. Cut the rind diamond-shaped. Rub the roast with salt and pepper and, except for the rind, with mustard and garlic
2
Place on a fat pan of the oven and spread vegetables around it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 3/4 hours. After half of the frying time, deglaze the frying set with broth. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) and roast for another 20 minutes.
3
Peel the remaining onions and cut into fine strips. Cut the bacon into fine strips. In a pot, leave it crispy while turning. Fry the onion strips in the bacon fat for about 4 minutes. Add the sauerkraut, season with bay leaf, clove and juniper, pepper and 1 tbsp. sugar. Bring to the boil and braise for about 20 minutes
4
In the meantime, peel and wash the potatoes and cut them roughly into pieces. Cover and cook in little boiling salted water for about 20 minutes. Warm up the milk. Drain potatoes. Add butter, warm milk and some nutmeg and mash. Season mashed potatoes with salt. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. 'Sprinkle over the puree
5
Remove the finished roast from the fat pan and wrap in aluminium foil. Pour frying stock through a sieve into a pot. Stir starch and 2 tablespoons of water until smooth. Bring the stock to the boil, stir in the starch and let it boil for about 1 minute. Season with 1 pinch of sugar, salt and pepper