Salt roast with red wine sauce

Name: Salt roast with red wine sauce
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 1 kg Salt; 2 TEASPOONS Salt; 3 kg loosened pork neck (roughly chop bones from the butcher and add to the sauce); 2 TEASPOONS Pepper; 2 TEASPOONS ground caraway; 1 collar Soup Greens; 2 TABLESPOONS Oil; 1 tube/s (à 200 g) Tomato paste; 1 TABLESPOON Peppercorns; 5 Cloves; 5 Allspice seeds; 1 bottle(s) (à 0.75 l) dry red wine; 3-4 Tsp Cornstarch; 7-10 Tbsp Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

Cooking on the salt bed makes the roast wonderfully juicy. The sauce is cooked separately on the stove and rounded off with wine

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 10

1 kg Salt
2 TEASPOONS Salt
3 kg loosened pork neck (roughly chop bones from the butcher and add to the sauce)
2 TEASPOONS Pepper
2 TEASPOONS ground caraway
1 collar Soup Greens
2 TABLESPOONS Oil
1 tube/s (à 200 g) Tomato paste
1 TABLESPOON Peppercorns
5 Cloves
5 Allspice seeds
1 bottle(s) (à 0.75 l) dry red wine
3-4 Tsp Cornstarch
7-10 Tbsp Sugar

Directions

1
For the roast, sprinkle 1 kg of salt on a baking tray. Wash the meat and dab dry. Mix 1 tsp. salt, pepper and caraway seeds. Rub the roast up to the bottom and lay it on the salt bed. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the bottom rail for approx. 3 1⁄4 hours.
2
In the meantime, clean or peel, wash and chop the soup greens. Heat the oil in a large pot. Fry the bones thoroughly. Fry the vegetables briefly. Stir in tomato paste. Add peppercorns, cloves, pimento, 1 teaspoon salt, wine and 1 1⁄4 l water. Bring everything to the boil, cover and simmer for about 1 hour.
3
Pour the sauce stock through a sieve into a pot and bring to the boil. Mix the starch with some water until smooth and stir into the stock. Simmer for about 3 minutes while stirring. Season the sauce with salt, pepper and 1 pinch of sugar.
4
Take the roast out of the oven and let it rest for about 5 minutes. Lift from the salt bed and arrange. Serve with sauce.