Young pig's back with spring vegetables
easy
120 mins
120 mins
Ingredients
- 1.6 kg Young pig's back (with rind;
- 7-10 Tbsp boneless)
- 7-10 Tbsp salt, white pepper
- 1 collar Soup Greens
- 2 medium-sized onions
- 3/4 l clear soup
- 3-4 (approx. 1 kg) Kohlrabi
- 400 g Sweet peas
- 7-10 Tbsp or 600 g frozen peas
- 1 collar parsley and
- 1 potty Chervil
- 7-10 Tbsp or 2 bunches of parsley
- 2 TABLESPOONS Flour
- 100 g Whipped cream
- 1 TABLESPOON butter/margarine
Directions
- 1
Wash the meat and pat dry. Cut the rind into a diamond shape. Rub the meat all around with salt and pepper and place on a fat pan
- 2
Clean, wash and chop the soup greens. Peel and quarter 1 onion. Spread both around the meat. Add 1/8 l water. Roast everything in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 1 1/2-13/4 hours. Add the stock gradually after approx. 45 minutes
- 3
Coat the rind with salted water approx. 20 minutes before the end of the frying time and fry at 200 °C (fan oven: 175 °C/gas: level 3) until crispy
- 4
Cleaning and washing vegetables. Cut kohlrabi into sticks and steam them in 1/4 l boiling salted water covered for about 8 minutes. Steam sugar snap peas for about 5 minutes. Wash and chop the herbs. Drain the vegetables, collect the vegetable water
- 5
Keep the roast warm. Sieve the roast stock, if necessary fill up to 600 ml with vegetable water and bring to the boil. Stir flour and cream until smooth. Stir into the sauce and simmer for about 5 minutes. Season to taste
- 6
Peel and chop 1 onion. Fry in hot fat. Swivel vegetables and herbs in it. Arrange everything. Served with: Boiled potatoes
- 7
Drink: cold beer
Nutrition Facts
600 kcal
22 g
36 g
42 g
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