User Manual

Poultry and meat 115
Joint of pork with a honey-thyme crust [Index: ]
MCRC00837951_BO_Schweinebraten_m_Zitronen-Honig_Kruste-014_F39MCRC00838022_SE_Schweinebraten_m_Zitronen-Honig_Kruste-026MCRC00903346_NF_Schweinebraten_m_Zitronen-Honig_Kruste-013_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat
For 6 servings
Universal pan
MEAT:
2.2 kg pork shoulder joint, with rind, have the
butcher score the rind
Sea salt
Black pepper, freshly ground
3 garlic cloves
100 ml water
VEGETABLES:
250 g shallots
200 g celeriac
300 g carrots
200 g parsnips
200 g celery
250 g leeks
50 ml balsamic vinegar
250 ml water
Approx. 30 g fresh thyme
10 allspice berries
FOR BRUSHING:
1 lemon
3 tbsp honey
Fresh sprigs of thyme
Per serving
967 kcal, 24 g carbs, 68 g fat, 66 g protein,
2,0 BU
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with kitchen towel. Season with salt and pepper.
Place in the universal pan with the rind facing down. Peel the garlic cloves. Add the water and cloves
of garlic to the meat and cook as indicated.
2. Peel the shallots, celeriac, carrots and parsnips. Top and tail and then cut into pieces around 3 cm
long. Wash the celery and leek, trim them both, cut them into pieces approx. 3 cm long and place
them aside.
3. After cooking for around 40 minutes carefully detach the meat from the universal pan using a
spatula and turn.
4. Arrange the vegetables – apart from the leek and celery – around the meat, deglaze with
balsamic vinegar and add water. Rinse the thyme and shake dry. Add to the vegetables with the
allspice berries and cook for another 60 minutes or so.
5. Add the leek and celery, as well as a little more water if necessary. Cook for another 40 minutes.
6. In the meantime, squeeze the lemon and mix the juice with honey and 1 tsp thyme.
7. Brush the meat with the lemon honey and roast until done.
Setting procedure:
Top/bottom heating
200 °C
Roasting time: approx.
2 hr. 40 min.
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