Pot roast of pork salmon
Today I got on special offer a piece of pot roast of pork salmon with chain. "With chain" means that the chop strand has been released from the bone, but a little fat and muscle tissue remains on the sides.
And again without quantities:
Put a few dried mushrooms in boiling water and let cover for a few hours.
Wash the meat, pat dry and dry in very little oil from all sides very hot. Now remove the meat from the pot and set aside.
In the fat (it is really little, not more than two tablespoons) a tablespoon of tomato paste, lightly brown. Diced bacon (it is up to you, whether you prefer fat or lean, I'm fat) in the pot, carefully skip. Add cubed onion, greens (carrot, celery, leek) and roast. With broth (or bouillon cube dissolved in boiling water, which I do not prefer, keyword glutamate) deglaze. Add salt, pepper, marjoram as spices, also a teaspoon of mustard. Give a small sip of beer. Stir well and put the meat back in the pot. Depending on the size of the roast, let it cook for a good hour or more.
If the meat is soft (pressure test, please do not pierce), remove from the pot and keep covered.
Purée the sauce base with the blender (or not, that's a matter of taste). Add the soaked mushrooms, bring to a boil and, if necessary, with a light brandy (melt a tablespoon of margarine or butter in a pan, add a tablespoon of flour and lightly stir-fry with stirring) bind.
In addition there are with me boiled potatoes from a Mehligkochenden sort and a salad.
