Roast pork with savoy cabbage and carrot vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and scratch the rind with a sharp knife in a diamond shape. Rub the meat with salt and pepper. Put the meat in a roasting pan. Add 1/8 litre water. Roast in a preheated oven (electric cooker: 200°C/ gas: level 3) for 13/4 hours.

2. 2

   In the meantime clean, wash and cut soup greens into pieces. After about 30 minutes, spread around the roast and gradually add about 3/8 litres of water. Clean and wash the savoy cabbage and carrots. Savoy cabbage in strips, cut carrots in sticks. Heat the fat in a pot and braise the vegetables in it vigorously. Season with salt, pepper and a little nutmeg. Pour on broth and stew covered for about 20 minutes. 10 minutes before the end of the roasting time, brush the pork crust with salted water and raise the temperature a little higher if necessary. Lift the finished roast out of the roaster and wrap in aluminium foil. Finely puree the roast stock together with the soup vegetables and season to taste with salt and pepper. Arrange the roast with vegetables and some sauce on a plate.

3. 3

   Season with salt, pepper and a little nutmeg. Pour on broth and stew covered for about 20 minutes. 10 minutes before the end of the roasting time, brush the pork crust with salted water and raise the temperature a little higher if necessary. Lift the finished roast out of the roaster and wrap in aluminium foil. Finely puree the roast stock together with the soup vegetables and season to taste with salt and pepper. Arrange the roast with vegetables and some sauce on a plate. Serve garnished with parsley. Add remaining sauce extra

Nutrition Facts

KCAL
660 kcal

CARBS
10 g

FATS
44 g

PROTEINS
54 g