German Pork Roast

Description: This is a recipe for a traditional German pork roast. It is prepared in a Romertopf and is a recipe that takes a bit longer. However, it is so delicious that it is worth the wait and is perfect for festive occasions.

XXL

Author: Daniel

Publication Date: 2024-12-28

Category: Main dish

Cuisine: German

Preparation Time: 45M

Baking Time: 2H30M

Total Time: 4H30M

Yields: 4 servings

Ingredients

• 1.2-1.5 kg pork neck
• 60 g salt
• 1 liter water
• 1.2 kg small potatoes, waxy
• 400 g red bell peppers
• 400 g fresh mushrooms
• 2 onions
• 4 garlic cloves
• 1 bay leaf
• 2 onions
• 20 g butter
• 40 g carrot
• 25 g leek
• 20 g celery
• 3 tbsp tomato paste
• 4 tbsp flour
• 200 ml red wine
• 500 ml water
• 3 tsp salt
• 1.5 tsp black pepper
• 2 vegetable broth cubes for 1 liter of broth
• 2 tbsp forest honey

Instructions

1. Soak the meat in brine: One hour before starting the preparation, the meat should be soaked in brine. Add water with the salt to a pot and place the meat in it. Turn the meat once after 30 minutes.
2. Soak the Romertopf: Additionally, soak the Romertopf in water in the sink so that it can absorb the water. It is sufficient to do this when turning the meat. A Romertopf is saturated with water after just 15 minutes.
3. Prepare the potatoes: Wash the potatoes and place them with the skins in the Romertopf.
4. Add onions and garlic: Peel the onions and garlic (leave them whole as they will be removed later) and add them to the potatoes.
5. Chop the bell peppers and mushrooms: Chop the bell peppers and mushrooms and add them to the Romertopf. Place the bay leaf in a designated spot (it must be removed later).
6. Sear the meat: Remove the meat from the brine and sear it in a pan (not through) until it has a nice brown color on the outside.
7. Prepare the sauce: To prepare the sauce, sauté the onions with butter in a pot until they are roasted.
8. Sauté the vegetables: Chop the carrot, celery, and leek, and sauté them as well.
9. Add tomato paste and flour: Add tomato paste and flour. Stir briefly and then deglaze with the wine and water.
10. Season and simmer: Bring it to a boil and add salt, pepper, vegetable broth, and honey while simmering.
11. Roast in the oven: After bringing it to a boil, pour the sauce into the Romertopf and place it in the cold oven. Slowly heat the oven to 190°C and roast the pork for 2.5 hours.
12. Finish the roast: After roasting, remove the onions, garlic, and bay leaf. The roast is ready.

Nutritional Information