Roast pork with apple & cider
- 4 medium-sized onions
- 6 Garlic cloves
- 4 stem (s) parsley
- 1 Bund Chives
- 5 EL Butter
- 200 g breadcrumbs
- 1 Egg, salt, pepper
- 1 EL Lemon juice, 2 tbsp mustard
- 2 tbsp Apple jelly (glass)
- 2 kg lean pork belly without rind (let the butcher cut it flat en)
- 2 bay leaves
- 1-2 stem (s) Thyme
- 2 large apples, 100 ml milk
- 100 g whipped cream
- 200 ml vegetable broth
- 1/8 l Cider (apple cider)
- kitchen yarn
210 minutes
easy
- 1.
- Peel the onions and garlic. Wash the herbs for the filling. 1 onion,
- 2.
- Chop 4 cloves of garlic and herbs. Sauté the onion and half of the garlic in 3 tablespoons of hot butter. Pull from the stove. First stir in the herbs and breadcrumbs, then the egg. Season well. Melt 2 tbsp butter. Mix with lemon juice, mustard, jelly and the remaining minced garlic to a paste
- 3.
- Wash the meat, pat dry. Spread 2/3 paste on top and distribute the filling on top. Roll up tightly from the long side and tie tightly. Fry for about 3 hours on a grid above the drip pan in a hot oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
- 4.
- Roughly chop 2 onions. Spread with bay leaf on the drip pan after approx. 1 hour. Gradually pour in about 1/2 l of water. After another 30 minutes of roasting, brush the remaining seasoning paste. Baste the roast several times with the meat stock
- 5.
- Wash the thyme for the sauce. Peel, quarter and core the apples. Dice the apples, 1 onion and 2 cloves of garlic. Bring everything to the boil with milk, cream, stock and cider and simmer for about 15 minutes. Remove thyme. Puree the sauce. Slice the roast. Serve with apple sauce and possibly roast stock. Mashed potatoes, broccoli and cauliflower go well with it
- 6.
- Drink: Irish whiskey, e.g. B. Jameson
1 person approx:
- 670 kcal
- 2810 kJ
- 50 g protein
- 34 g fat
- 35 g carbohydrates
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