Stuffed roast pork with Brussels sprouts
easy
210 mins
210 mins
Ingredients
- 1.2 kg Brussels sprouts
- 40 g Appenzeller cheese
- 2 discs Toast
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 1.4 kg Pork shoulder with
- 7-10 Tbsp Rind
- 4 medium-sized onions
- 1 TEASPOON Peppercorns
- 2 Bay leaves
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean and wash the Brussels sprouts. Grate cheese. Finely grate toast. Mix 200 g small Brussels sprouts and the rest of the prepared ingredients. Season with salt and nutmeg. Wash the meat, dab dry.
- 2
Cut the opening in which the bone was sitting a little larger and put the prepared filling in. Plug with wooden skewers and wrap them tightly with kitchen string. Place the roast with the rind facing upwards on the fat pan of the oven.
- 3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours. Peel and quarter onions and after 1 hour add them to the meat with peppercorns and bay leaf. Gradually add 3/8 litres of water.
- 4
In the meantime, cook the remaining Brussels sprouts for the garnish for about 20 minutes in salted water, drain. Shortly before serving, toss in hot fat. Season with nutmeg and grated lemon peel.
- 5
Remove the roast and keep it warm. Dissolve the roast with 3/8 litres of hot water and pour it through a sieve into a small pot. Whisk cream and flour and thicken the sauce with it. Bring to the boil again.
- 6
Season to taste with salt and pepper. Chop the parsley, except for one bunch to garnish. Arrange the roast with some sauce and the vegetables on a plate. Sprinkle with parsley and garnish. The rest of the sauce is extra.
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