Roast pork crust with carrots and asparagus vegetables

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 3
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 6
  • 1 Onion
  • 1 carrot + 1 kg thin carrots
  • 1.5 kg Roast pork crust (from the leg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Caraway seeds
  • 1 kg green asparagus
  • 2 TABLESPOONS Cornstarch
  • 2 TABLESPOONS Butter
  • 3 TABLESPOONS flaked almonds
  • 7-10 Tbsp Chervil

Directions

  1. 1

    Peel 1 onion and carrot. Wash the carrot. Chop both roughly. Wash the meat, dab dry. Cut the rind into a diamond shape. Season roast with salt, pepper and caraway seeds.

  2. 2

    Place on a fat pan of the oven or in a roasting pan, spread vegetables around it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 hours. After half the roasting time, deglaze the roasting set with 300 ml water. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and roast for a further 20 minutes

  3. 3

    In the meantime, wash the asparagus and cut off the woody ends. Peel and wash the carrots. Cook the carrots in boiling salted water for about 10 minutes. After about 5 minutes add the asparagus. Quench both cold

  4. 4

    Remove the roast from the fat pan and keep warm. Pour the roast through a sieve into a pot. Stir starch and 4 tablespoons of water until smooth. Bring the sauce to the boil and thicken with mixed starch. Simmer again for about 1 minute. Season to taste with salt and pepper

  5. 5

    Heat butter and roast almonds in it until golden brown. Add carrots and asparagus. Heat vegetables. Season with salt and pepper. Cut the roast open and arrange on a plate together with the vegetables. Add sauce. Garnish with chervil

  6. 6

    Preparation time approx. 2 hours 45 minutes

Nutrition Facts

KCAL
520 kcal
CARBS
12 g
FATS
35 g
PROTEINS
39 g