Roast pork - simple, tender and tasty
Time
Preparation time: 10 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 10 minutes
Many do not dare to roast, falsely thinking that this is very time-consuming. Not this pork roast:
The recipe is simple, but the roast tastes delicious and the meat is extremely tender!
ingredients
- 1.5 to 2 kg of pig's neck (pork neck) from the butcher of your confidence
- 2 medium onions
- 2 - 3 carrots
- 1 - 3 garlic cloves (optional, to taste)
- Salt pepper
preparation
- The roast in a roasting pan, Römertopf or similar. ovenproof shape (it is important that the thing has a lid). Who does not have, a casserole dish or similar. use. Pork neck is i.d.R. something overgrown. The fat makes the roast afterwards particularly juicy and tasty. You do not do it every day.
- Quarter the carrots and onions and add to the roast. If desired, cut the garlic cloves into thin slices and also distribute them around the roast. Important: Now pour about 2cm of water around the roast. Otherwise the roast will dry.
- Pepper the pepper well and salt, the top of the roast is enough.
- Cover on and off in the oven at about 180 degrees. In a 2-kg roast this requires about 2 hours. Per half kilo you can go out of about 30 minutes more or less. If you have a modern oven with a core temperature sensor, you can set the oven to 80 to 82 degrees core temperature. So, of course, the roast becomes perfect to the point.
annotation
I have no Römertopf, but a modern oven with many programs and Kerntemperaturfühler. I set the oven to 170 degrees grill level (hot air and top heat) and pushed the roast pork on the bottom rail. The roast pork has also become perfect.
The meat is super tender and soft. And a poem taste!
Of course, this is not a pot roast, i. You have to take care of the sauce separately: To do this, take the meat juice that has been used in baking and pour it into a small saucepan. The carrots and onions you can pour it, but can also stay with the roast. Whatever you want.
Boil up next and mix a little water (300 ml maybe) with a tablespoon of flour (eg lunar amine). Put it in the pot and cook for five minutes. If necessary, season with salt and / or pepper. If you have the vegetables with in the sauce, you can think about whether you still want to puree with the blender. Quite to taste.
This can be z. For example: spaetzle, bread dumplings, potato dumplings.
My personal favorite is Swabian potato salad ... But that's not for everyone :)
