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  Added: Jun 09, 2011  •  Visited (940)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Pork
(Schwengsbrot)
What You Need:
  • 1 neck of pork
  • Vinegar
  • 1 bay leaf
  • 1 clove
  • Parsley, thyme and tarragon
  • A few onions
  • A garlic clove
  • Fat for frying
  • Salt
  • Cream
  • 1 oz butter
  • 1 oz flour
  • Mustard

  • How To Cook:
    THIS TAKES 3 - 4 DAYS TO PREPARE:
    1. Wipe and trim the meat.

    2. Boil 1 cup vinegar and 1 cup water together, with the spices and herbs, and pour this mixture over the meat.

    3. Cut some onions in slices and place over the meat, which should be only half covered by the liquid as it is to be turned daily for 3 - 4 days and basted with the liquid.

    ROASTING MEAT:
    1. Before roasting the meat, place it in about 1 inch of boiling water to which some vinegar, a chopped onion or two and a small piece of garlic have been added, and leave for about 30 minutes.

    2. Then dry the meat, fry it lightly in hot fat, sprinkle with a little salt and just a little of the pickle mixture, cover and roast gently in a moderate oven for 1˝ - 2 hours.

    3. While it is cooking, baste it several times with some cream.

    4. Make a gravy with the meat liquid, butter and flour, stir, simmer and serve together with some mustard mixed with cream.

    This recipe is also available in:
    Cuisine » Europe » Luxembourg
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Onion

     





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