Old viennese-style roast pork with fried potatoes

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Portionen: 8

  • 1 piece Pork tender loin (2kg)
  • 8 pieces Shallots (halved)
  • 16 pieces Potatoes (medium)
  • 1-1,5 l Vegetable stock (or water)
  • 24 cloves Garlic (crushed)
  • 8 pieces Carrots (halved length-wise)

for the paste:

  • 3 tbsps Mineral salt
  • 2 cloves Garlic (blanched)
  • 2 tbsp Coarsely ground pepper
  • 1 cooking spoon Caraway seeds (whole)
  • 1/2 piece Lemon (rind, grated)
  • 4 pieces Juniper berries
  • 2 tbsp Pork dripping or vegetable oil (melted)

Using a pestle and mortar, mash all the ingredients for the paste. Rub the paste well into the meat. Place in a cast iron oven dish and add the shallots and garlic. Roast in the oven at 220 °C for about 20 minutes. Turn regularly. Lightly blanche the carrots and potatoes, douse in cold water and add to the roast. After about 20 minutes, pour in 400 ml stock and roast for another 40 minutes. Keep basting with juices from the dish (if there’s not enough liquid, add more stock). As soon as the carrots, potatoes and garlic are soft, take them out of the oven and cover them with foil. After about 90–100 minutes themeat should be done. To test, use a needle or prong: It will be done when only juice oozes out, no blood. Remove from the oven and cover with foil for about 20 minutes. In a pan, toss
the vegetables in a little roasting juice. Carve the meat and arrange on a plate with the potatoes and vegetables. Add a little stock to the juice, strain, and simmer for a few minutes. Season to taste and
serve with the meat.

Tipp

Shortly before the meat is done, pour some dark beer over the meat. It adds a wonderful aroma to the gravy.

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