Country-style pork - recipe
Cooking time:60 min
Rub the meat with garlic and roast until very well done. Baste the golden crackling with the light meat juices and serve this feast with dumplings and sauerkraut. A less calorific alternative is a side dish of salad.
Ingredients:
| 1/2 kg pork 3 garlic cloves 3 pinches of salt 1 onion |
100 g fat or oil 7 dcl water 20 g fine flour |
Instructions:
Rinse the pork and cut into small chunks. Rub with garlic and salt and place on a bed of onion rings in a roasting tin. Add fat (or oil) and a little water. Roast until soft and golden brown occasionally basting with meat juices which gather at the bottom. Take care that the onions don’t burn beneath the meat and don’t forget to turn the meat over now and then. When done, remove the meat and pass the juices through a sieve, add flour and just the right amount of water then cook until the mixture reduces to a light gravy. Add salt to taste and pass through a sieve.
Suitable side dishes could be any kind of potatoes, dumplings, red or white sauerkraut, spinach or kale.
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