Young pig's back with vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Season the meat with salt and pepper and place it on a fat pan of the oven. Clean, wash and roughly cut the soup greens into pieces. Peel and quarter the onion. Spread the vegetables and onion around the roast and pour on 1/8 litre of water. Roast in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 2 hours.

2. 2

   Little by little pour on broth. For the last 20-30 minutes, brush the rind with salt water and fry until crispy at 200 ° C. In the meantime, clean and wash the kohlrabi and mangetouts. Cut kohlrabi into thick sticks. Wash and peel the potatoes and cook in little boiling salted water for about 20 minutes. Steam kohlrabi in little salted water for about 10 minutes, sugar snap peas for 6-8 minutes. Wash parsley and chervil, dab dry and chop, except for something to garnish. Peel and finely dice the shallots. Drain the vegetables and collect the vegetable water. Heat the fat in a pot and sauté the shallots until translucent. Swivel the vegetables and herbs in it and keep warm.

3. 3

   Wash parsley and chervil, dab dry and chop, except for something to garnish. Peel and finely dice the shallots. Drain the vegetables and collect the vegetable water. Heat the fat in a pot and sauté the shallots until translucent. Swivel the vegetables and herbs in it and keep warm. Keep the roast warm as well. Pour frying stock through a sieve, dissolve the frying juices with a little vegetable water and add. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Refine with cream and season to taste with salt and pepper. Cut meat into slices and arrange on a large plate together with vegetables, potatoes and sauce. Serve garnished with parsley and chervil

4. 4

   Keep the roast warm as well. Pour frying stock through a sieve, dissolve the frying juices with a little vegetable water and add. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Refine with cream and season to taste with salt and pepper. Cut meat into slices and arrange on a large plate together with vegetables, potatoes and sauce. Serve garnished with parsley and chervil

Nutrition Facts

KCAL
670 kcal

CARBS
36 g

FATS
38 g

PROTEINS
45 g