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🍽️ Marinated Pork Roast with Spicy Glaze

516 kcal · 30 min · 4 servings

Ingredients

• 2 chili peppers
• 2 tsp ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp orange juice
• 1.5 kg pork roll roast (from the leg)
• 250 g shallots
• 3 tbsp oil
• 600 ml hot meat broth (instant)
• 1 tbsp cornstarch
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chilies under running water.
2. 2. Remove the seeds from the chilies.
3. 3. Cut the chilies into very fine strips.
4. 4. Mix the chili strips with the ginger, soy sauce, honey, and orange juice in a bowl.
5. 5. Coat the meat all over thoroughly with the marinade.
6. 6. Place the meat into a freezer bag.
7. 7. Place the bag in the refrigerator overnight.
8. 8. Peel the shallots.
9. 9. Cut the shallots into quarters or small eighths.
10. 10. Take the meat out of the bag.
11. 11. Pat the meat dry with kitchen paper.
12. 12. Save the remaining marinade in a small container.
13. 13. Heat the oil in a casserole dish.
14. 14. Sear the meat on all sides.
15. 15. Add the shallots to the meat in the casserole dish.
16. 16. Cook the shallots with the meat for two minutes.
17. 17. Preheat the oven to 180 degrees.
18. 18. Place the casserole dish in the preheated oven.
19. 19. Braise the meat for about 60 minutes.
20. 20. Pour the meat broth over the meat gradually.
21. 21. Increase the oven temperature to 225 degrees.
22. 22. Brush the roast with the saved remaining marinade.
23. 23. Finish cooking the meat for another 15 minutes.
24. 24. Remove the roast from the oven.
25. 25. Keep the meat warm.
26. 26. Mix the cornstarch with a little water until smooth.
27. 27. Thicken the roasting juices with the starch mixture.
28. 28. Season the sauce with salt and pepper.
29. 29. Slice the roast.
30. 30. Serve the meat slices with the sauce, green asparagus, and ribbon noodles.

Nutrition per serving

• kcal: 516
• Protein: 51 g · Fett/Fat: 28 g · Carbs: 16 g