Cider Roast Pork


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 781 Kcal, 48g Protein, 59g Carbohydrates, 37g Fat


Ingredients

  • Braised Roast Pork
  • clarified butter to fry
  • 1 kg roast pork (e.g. neck)
  • 1 tsp. salt
  • 2 onion, cut into cubes
  • 4 dl apple wine
  • 400 g celery, cut into cubes
  • 2 tbsp. tomato paste
  • 2 dl meat bouillon
  • 4 sprig rosemary
  • Caramelized Apples
  • 100 g sugar
  • 0.5 tsp. lemon juice
  • 3 tbsp. Water
  • 1 dl apple wine
  • 3 red apples, cut into segments

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Instructions

  • Braised Roast Pork

    Heat the clarified butter in a cooking pot. Season the meat with salt, brown all over for approx. 8 mins. on a medium heat, only turning when a crust has formed. Remove from the pot, add a little clarified butter, sauté the onions and celeriac, add the tomato puree. Then add the juice, stock and rosemary, bring to the boil, reduce the heat, return the meat to the pot. Cover and leave to braise on a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the jus through a sieve into a pan, reduce a little.
  • Caramelized Apples

    Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the juice, bring to the boil, add the apples, cover and simmer gently for approx. 5 mins.
  • Servieren:

    Braten quer zur Faser tranchieren, mit dem Jus und den Apfelschnitzen anrichten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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