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🍽️ Tender Pork with Spicy Coriander Carrots

645 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 2 tbsp chopped parsley
• 8 tbsp olive oil
• 3 tbsp lemon juice
• 1 kg pork leg (boneless and rindless)
• salt
• pepper (from the mill)
• 1 sprig rosemary
• 2 tbsp red pepper cubes
• 1 onion
• 750 g small bunch carrots
• salt
• 1 pinch sugar
• pepper (from the mill)
• 15 g ginger (1 piece), finely chopped
• 2 tbsp sunflower oil
• 1 tbsp chopped coriander

Instructions

1. 1. Pluck the leaves off the rosemary and chop them very finely.
2. 2. Mix 6 tablespoons of oil with the lemon juice, the pressed garlic, the chopped rosemary, and the parsley.
3. 3. Score the pork rind in a diamond pattern.
4. 4. Coat the entire pork leg with the marinade.
5. 5. Place the covered pork leg in the refrigerator overnight.
6. 6. Season the pork leg with salt and pepper.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Sear the meat quickly on all sides in the remaining oil.
9. 9. Preheat the oven to 80 degrees Celsius.
10. 10. Roast the pork leg in the preheated oven for about 2 hours and 30 minutes.
11. 11. Deglaze the pan drippings with 100 milliliters of water and set aside.
12. 12. Wash and peel the carrots, but leave the base of the greens attached.
13. 13. Peel the onion and chop it finely.
14. 14. Sauté the onion and ginger in olive oil until translucent.
15. 15. Add the bell pepper cubes and sauté them briefly.
16. 16. Add the carrots and sauté them covered on low heat.
17. 17. Season the vegetables with salt, sugar, and pepper.
18. 18. Add the coriander.
19. 19. Pour in the defatted meat stock.
20. 20. Simmer the vegetables uncovered for about 10 to 15 minutes until the carrots are still slightly firm.
21. 21. Slice the cooked meat.
22. 22. Serve the meat with the carrot mixture on pre-warmed plates.

Nutrition per serving

• kcal: 645
• Protein: 55 g · Fett/Fat: 40 g · Carbs: 17 g