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31 May, 2005

Pork Pot Roast Recipe

What you need:

750 g pork (from the hindquarter, without bone)
2 bunches of soup vegetables 
6 medium sized onions
30 g vegetable fat
½ Tsp dried marjoram
Salt and pepper to taste
Hot water

Preparation time: 1 hour 30 minutes

Preparation method:

1. Wash the pork under running water, pat dry. Finely chop soup vegetables and onions. 

2. Heat the fat and fry the meat in it until browned all over. Sprinkle with salt, pepper and marjoram.

3. Add a little hot water, braise the meat turning it occasionally and replacing evaporated liquid with hot water.

4. Add the chopped vegetables 30 minutes before the end of the cooking time, which is approximately an hour into the cooking.

5. Before carving the pork, let it stand for ten minutes to allow the meat juices to settle.

6. Sieve the pan juices and vegetables, bring to boil and season with salt and pepper.

7. Serve the pork slices with the sauce in accompaniment to tomato salad, boiled potatoes garnished with parsley.

 

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