Tender meat, sweet and sour apples and a crispy crust – This is how the roast pork tastes of Mecklenburg. The combination of Pork comb and apple It is surprisingly coherent: the fruit not only brings freshness and aroma into the roast, but also ensures a beautiful, slightly caramelized crust.
With grated black breada touch Sugar And the spicy mugwort gets the roast its typical taste. The roasting rate is with apple juice deployed and bound to the fine sauce – perfect too Salz potatoes and a blob of vegetables.
The dish is uncomplicated, but needs some time and love when pouring over. The result: an aromatic roast with a wonderful juicy texture and fine sauce – ideal for a Sunday dinner or a special occasion.
Ingredients
- 800 g of pork comb
- 2 apples
- 1 cup of apple juice
- 125 ml of water
- 2 teaspoons of starch flour
- 1 branch mugwort
- 3 eating spoons grated black bread
- 1 teaspoon of sugar
preparation
- Salt the meat and put it down with the fat side in 125 ml of boiling water.
- Add the mugwort and let the water boil.
- Turn the meat and add margarine.
- Briefly grind apple slices and place on the meat.
- Now the black bread and the sugar are mixed and spread on the meat.
- Drizzle everything well with the roast fat and places heated in the oven.
If necessary, add water again and pour the roast with the roast fat again and again to get a nice brown crust. - Finally, the roasting set is boiled with the apple juice, seasoned and seasoned if necessary and tied with the cold stirred.
- Cut the meat into slices and serve with salt potatoes, vegetables and sauce.
Leave a Reply