How to make a juicy roast pork with a lot of dark, delicious sauce? I'll show you step-by-step in this video.
When roasting pork you can not really go wrong. It is the perfect meal for lot of people, e.g. if you get a visit, as soon as the pork is in the oven, you have enough time to clean the kitchen, cover the table and go to the bathroom for 2 hours ;-). The 2.3 kg pigs' neck is approximately 8-10 slices. You can also prepare two roast porks at the same time, then simply double the ingredients and squeeze the 2 pieces of meat into a large baking dish or a large roasting pan with a cover. If the 2 pieces of meat are sticking very close together, increase the cooking time by approximately 45 minutes.
Ingredients:
1 pork neck, approx. 2.3 kg, 2 tbsp medium mustard, 1 heaped tsp salt and freshly ground pepper
1 pack of "soup green" (= carrots, celery, leeks, parsley), 3 medium-sized onions, 1 heaped tbsp tomato paste, 1 clove of garlic, 2-4 tbsp of butter lard or oil, 300 ml of a mild beer, 400 ml hot (bovine) broth, 300 ml hot water
Schedule (for example, on Sunday at around 1:15 pm the dish shall be served)
Step 1: between 6:00 and 7:00 o'clock
The fresh or already thawed roast should be taken out of the refrigerator, before it comes into the tube, so that it is not too cold
Step 2: 8:20 hrs
Cut the vegetables and onions, peel the garlic clove
Prepare the boil with boiling water after pack instruction, but with 1.5 times the amount of brewing powder cubes
Prepare tomato paste
Rub the meat with mustard, salt and pepper
Heat the large pot or large pan (without anti-stick coating!) to the highest temperature and add the butter lard or oil
Open the beer bottle
Provide salt and pepper
Step 3: About 8:30 am
Move the oven grate into the correct position, preheat at top / bottom heat to 180 degrees celcius
Fry meat from all sides. Put meat apart.
Fry the onions and vegetables and before the bottom of the pot becomes too dark add some beer or broth. Dissolve the cooking set and simmer until the liquid evaporates
The frying process will start again. When the bootom of the pan is brown again add some beer or broth again. Repeat this process 3 times.
Finally, add the remaining broth and the hot water to the pan, stir everything well and put everything into the baking dish or the roasting pan. The vegetables should float in liquid, if you have already evaporated too much liquid during the frying, then just add some hot water or lightly seasoned broth. This does not harm the sauce.
Step 4: About 9: 00
Place meat on the vegetables, then place in the preheated oven, switch the oven down to 140 degrees Celcius
Step 5: About 12:45
Place large pot for dumplings or noodles with salted water. Place another pot and a sieve
Remove the mold from the oven, put the meat back into the oven at 80 degrees Celcius to keep it warm.
Pour the vegetables and the sauce through the sieve into the pot, shake until the sauce has completely gone through. Then lightly press the vegetables for the last bit of sauce. For a fine sieve, scrape this from below and put the small vegetable particles into the sauce.
Taste the sauce briefly, if it does not taste very salty, it can be further reduced by simmering the sauce without lid.
Step 6: ca.12: 50 hrs
if you serve dumplings, put them into boiling water now
Step 7: About 13:10
taste the hot sauce, bring dumplings out of the pot, get the meat from the oven, carefully cut the meat