Recipes
Germany Ingredients (6 Servings)
- 1200 g joint of pork
- Salt
- Pepper
- 1 tbsp. mustard
- 3 tbsp. oil
- 1 bunch of herbs and vegetables for flavouring soup
- 1 middle-sized onion
- 1 tbsp. tomato paste
- ½ litre beer (black beer)
- 2 cloves of garlic
- 1 orange
- 1 tbsp. honey
- 1 tsp. paprika powder
- ¼ tsp. cinnamon
- 4 cloves
- 4 juniper berries
- 4 grains of pimento
- Salt
- Pepper
- ½ litre meat broth (stock)
Nutritional values (per serving)
Directions
Finely chop the herbs and vegetables and the onion.
Trim the joint, season with pepper and salt and rub in the mustard.
Heat the oil and sear the joint from all sides.
Remove the roast from the saucepan and brown the finely chopped herbs and vegetables and the onions.
Add the tomato paste and add the black beer.
Add the garlic, the finely chopped orange, the honey and the spices, stir and put the roast on top.
Fill with the stock and let simmer for 1.5 hours.
Remove the roast and put it aside for a moment before cutting it so that it stays perfectly juicy.
Sieve the sauce and thicken and season to taste.
We recommend that you serve the roast with a small salad or our savoy cabbage mash (see new recipe).
Caution: As the meat is cooked au jus and the sauce is prepared using the jus, the dish contains much potassium. You can reduce the intake when you do not eat the sauce itself. As an alternative, the joint can be cooked with the vegetables in at least one litre of liquid. The juice from the meat is not used and a light sauce is served, e.g. sautéed onions with crème fraîche.