Spicy pork roll in potato wreath
4 people: 1 kg pork roast, 3 tbsp sweet mustard, 3 tsp liquid honey, coarsely ground pepper, 1/2 tsp ginger powder, salt, 40 g bisiskin, 1/4 l cube stock, 1 kg potatoes, 375 g small onions, 1 cup cream fraiche, 1 bunch each of chives and parsley
Place meat in a suitable, not too large bowl.
Mix the mustard with honey, pepper and ginger, spread on the meat. Cover with foil, leave in the refrigerator for 1 day, turn in between once.
Put the meat on a sieve, drain, catch the wort honey, keep it.
Pat dry roast. Salt. Put in a casserole. Biskin in a small pot to get very hot, pour over the meat. This closes the pores. Cook in the covered pot in the oven at 225 degrees for about 2 hours. Pour the stock after 40 minutes. At intervals of 30 minutes brush the meat with the remaining seasoning honey.
Peel potatoes and cut in half, peel onion, leave whole. After 1 hour. Add to meat, salt, pepper, cook with.
Remove the finished meat from the pan and keep it warm.
Season the potatoes with crème fraîche, the remaining honey marinade, salt and pepper until spicy. Sprinkle with the herbs. In addition, Brussels sprouts and white wine.
