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🥗 Crispy Pork Roast with Fresh Vegetable Salad

785 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork roast (e.g. from the eye)
• 500 g finely chopped pork bones
• salt
• pepper
• 2 onions
• 1 clove of garlic
• 2 carrots
• 150 g celeriac
• 2 tbsp vegetable oil
• 750 ml meat broth
• 200 g snow peas
• 150 g peas
• salt
• 1 handful sprouts
• 2 handfuls frisée lettuce
• 2 stalks Thai basil
• 3 tbsp wine vinegar
• 4 tbsp rapeseed oil
• 1 pinch sugar
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the meat and bones under cold water and pat them dry with a kitchen towel.
3. 3. Rub the meat all over generously with salt and pepper.
4. 4. Peel the onions, garlic, carrots, and celery.
5. 5. Dice the peeled vegetables into small cubes.
6. 6. Heat the oil in a large casserole dish or pot.
7. 7. Sear the meat on all sides until it is brown.
8. 8. Remove the meat from the pot and set it aside.
9. 9. Roast the bones in the pot fat over medium heat for about 10 minutes, stirring occasionally, until brown.
10. 10. Add the diced vegetables to the bones and fry them together.
11. 11. Deglaze the mixture with a little meat broth.
12. 12. Place the seared meat back into the pot.
13. 13. Cover the pot and place it in the preheated oven.
14. 14. Cook the meat for about 2 hours.
15. 15. Turn the meat over from time to time.
16. 16. Add more meat broth if necessary to prevent the meat from drying out.
17. 17. Wash the snow peas thoroughly.
18. 18. Remove the tough strings and ends of the snow peas.
19. 19. Blanch the snow peas together with the peas in salted water for about 2 minutes.
20. 20. Shock the vegetables immediately with cold water to stop the cooking process.
21. 21. Let the vegetables drain well.
22. 22. Rinse the sprouts under running water.
23. 23. Dry the sprouts well.
24. 24. Wash the salad greens thoroughly.
25. 25. Shake the salad dry to remove excess water.
26. 26. Remove damaged or wilted leaves from the salad.
27. 27. Tear the salad leaves into bite-sized pieces.
28. 28. Rinse the Thai basil under running water.
29. 29. Shake the basil dry.
30. 30. Pluck the basil leaves from the stems.
31. 31. Whisk the vinegar with the oil, salt, sugar, and pepper in a small bowl.
32. 32. Finally, season the dressing with salt and pepper to taste.
33. 33. Remove the meat from the sauce and place it on a rack in the oven.
34. 34. Keep the meat warm in the oven.
35. 35. Remove the bones from the sauce.
36. 36. Strain the sauce through a fine sieve to smooth it out.
37. 37. Bring the sauce to a boil again briefly if necessary to reduce it.
38. 38. Add a little liquid if necessary if the sauce is too thick.
39. 39. Season the sauce finally with salt and pepper to taste.
40. 40. Mix the prepared salad ingredients with the dressing.
41. 41. Plate the salad on dishes.
42. 42. Slice the warm meat.
43. 43. Place the meat slices next to the salad.
44. 44. Pour some sauce over the meat.
45. 45. Serve the dish immediately.

Nutrition per serving

• kcal: 785
• Protein: 51 g · Fett/Fat: 57 g · Carbs: 17 g