Pork Roll Roast
Pork roll roast is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg pork roll roast from the neck
- Salz
- Pfeffer (from the mill)
- Paprikapulver (edelsüß)
- 3 EL oil
- 500 g finely chopped pork bones
- 200 g roasted vegetables (carrots, parsley root, knollensellerie, leek)
- 80 g onions
- 500 ml water
- 300 g Tagliatelle
- 150 g White Asparagus
- 50 g sugar snap peas
- 50 g cocktail tomatoes
- 30 g Butter
- Salz
- Pfeffer (from the mill)
- 1 EL chopped parsley
Instructions
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1.
Season the roll roast with salt, pepper and paprika. Heat oil in a roasting pan and brown the roast all over. Remove it, add the bones to the pan and brown them. Peel and chop the roasted vegetables and onions, add them to the pan and cook briefly. Place the roast back on top and bake at 200°C for about 1½ hours, basting with water gradually.
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2.
Cook noodles in plenty of boiling salted water until al dente, drain and rinse briefly with cold water. Peel asparagus and cut lengthwise into thin slices. Trim ends of sugar snap peas and halve them crosswise. Remove stems from tomatoes and halve them. Cook asparagus slices in salted water for 2-3 minutes, add sugar snap peas and cook one more minute, then drain.
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3.
Take the roast out of the oven, wrap it in foil and let rest briefly. Strain the sauce through a sieve, optionally thicken slightly and season to taste.
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4.
Heat butter in a pan, add vegetables and sauté briefly. Mix in noodles and warm. Season with salt, pepper and parsley. Remove foil from the roast, slice it and serve with sauce and noodles.
