Stuffed pork rib roast

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Loosen the pork ribs from the bones and cut the rind into a diamond shape. Cut a pocket into the meat with a sharp knife. Dice toast bread for the filling. Peel onion and garlic and dice finely. Wash the herbs and chop finely. Put some thyme aside for the sauce.

2. 2

   Mix the toast, onions, garlic, herbs and tomato paste. Pour into the meat pocket. Cover with wooden sticks and close with kitchen string. Rub meat with salt, pepper and oil. Clean, wash and roughly dice the soup greens. Place meat with bones and vegetables on the fat pan of the oven and roast in the preheated oven (electric stove: 200 °C/ gas: level 3) for approx. 1 1/2 hours. Gradually add 1/2 litre of water. Clean the Brussels sprouts and cook in salted water for 20 minutes. Remove meat from the oven and let it rest for a while. Pour the stock through a sieve and bring to the boil. Add sauce thickener while stirring and season to taste with salt, pepper and the thyme set aside. Remove wooden sticks and kitchen string.

3. 3

   Gradually add 1/2 litre of water. Clean the Brussels sprouts and cook in salted water for 20 minutes. Remove meat from the oven and let it rest for a while. Pour the stock through a sieve and bring to the boil. Add sauce thickener while stirring and season to taste with salt, pepper and the thyme set aside. Remove wooden sticks and kitchen string. Cut meat open and arrange on a plate with vegetables and sauce. Garnish with parsley

4. 4

   Record: Walküre