Roasted Spit Pork Roll
A roasted spit pork roll is a recipe with fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg pork shoulder
- 1 bundle herbs
- 1 onion
- 4 slices toast bread
- 1 egg
- breadcrumbs
- Salt
- Pepper
- heavy cream (as needed)
- 200 g onions
- 1 Garlic clove
- 3 Tbsp plant oil
- 500 g pork bones (e.g., ribs, tail)
- 1 tsp tomato paste
- 750 ml vegetable stock (from a jar)
Instructions
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1.
Preheat the oven to 120°C (top and bottom heat). Rinse the meat cold and pat dry. Spread it out and trim so that an even layer of meat is formed.
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2.
For the filling wash the herbs, shake them dry, pluck the leaves from the stems, and combine with the trimmed onion and toast bread in a blender and pulse until finely chopped.
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3.
Add the egg, 1.2 tbsp breadcrumbs and optionally 1-2 tbsp cream. If the mixture is too soft add more breadcrumbs. Season the mixture with salt and pepper.
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4.
Season the meat side with salt and pepper, rub only the rind side with salt. Spread the filling in the middle of the meat side, roll carefully and tie tightly with kitchen twine.
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5.
For the sauce peel the onions and dice them small. Crush and peel the garlic. Heat oil in a roasting pan and brown the bones for 10 min over medium heat while stirring. Add onions and garlic and cook for 5 min. Stir in tomato paste, roast for 2 min, deglaze with a splash of vegetable stock, reduce completely and gradually add the remaining broth.
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6.
Place the pork roll rind side down into the liquid. Cook uncovered on the rack for 3 h 30 min. Flip after about 1 h 30 min. Test at end of cooking with a meat fork to see if it is tender. Remove from pot and set oven to 250°C grill mode.
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7.
Mix 2 tbsp water with 2 pinches salt. Strain the sauce through a fine sieve and reduce in a small pan for 5 min until thickened. Season now with salt and pepper. Brush the rind with the salted water.
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8.
Place the meat on the rack (bottom), put a baking sheet underneath as drip guard, and grill around it for 10-15 min to golden brown and crisp. Turn the meat repeatedly and brush with salted water. Slice the roast into portions and serve.
