Honey pot in onion-pepper cream

Name: Honey pot in onion-pepper cream
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Ingredients: 10 TABLESPOONS Oil; 150 g liquid honey; 2 TABLESPOONS coarse pepper; 2 TABLESPOONS Sweet peppers; 2 Strands of released pork chop (à approx. 2.5 kg); 1 kg Onions; 2 TABLESPOONS Flour; 150 g medium hot mustard; 400 g Ajvar mild (Paprika preparation; glass); 3-4 Tbsp Vegetable broth; 1500 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 20

10 TABLESPOONS Oil
150 g liquid honey
2 TABLESPOONS coarse pepper
2 TABLESPOONS Sweet peppers
2 Strands of released pork chop (à approx. 2.5 kg)
1 kg Onions
2 TABLESPOONS Flour
150 g medium hot mustard
400 g Ajvar mild (Paprika preparation; glass)
3-4 Tbsp Vegetable broth
1500 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Parsley

Directions

1
Mix 4 tablespoons of oil, honey, pepper and paprika powder. Wash the smoked pork loin and dab dry. Rub all around with the honey mixture and place on the fat pan. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 1 3⁄4 hours.
2
Peel and chop the onions. Heat 6 tablespoons of oil in a large pot. Fry the onions for about 15 minutes while turning them. Dust with flour and sauté. Add mustard and ajvar.
3
3⁄4 l Stir in water, stock and cream, bring to the boil. Season to taste with salt, pepper and a little sugar. Simmer over low heat for about 45 minutes, stir several times. Put paprika cream aside.
4
Lift the cured pork off the fat pan. Clean the fat pan. Cut the meat into slices, put it back on the fat pan in flakes and spread approx. 1⁄3 sauce on top. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes.
5
Wash and chop the parsley. Heat the rest of the sauce. Remove the meat and sprinkle with parsley. Add the sauce. Serve with braised cabbage and rye baguette.