Raw red cabbage
Roast the pork hard. Carefully rub the salt down between each grate. Place the roast on a grill with a frying pan underneath. The roast and the barrel should preferably be horizontal during roasting. If necessary, place a piece of stanniol under the roast at the lower end.
Insert a roasting thermometer in the middle of the meat. Bring water to the bottom of the roasting pan and place the roast in the oven at 180 degrees. When the center temperature of the meat is 50 degrees, turn the oven up to 250 degrees until the center temperature is 65 degrees. Be careful not to get too dark on the way.
Take out the roast and let it rest for approx. 10 minutes. Cut the fry into slices. For pork roast sandwich for 4 people, use 8 slices. Cut off the fat edge between the gravy and the meat.
Cut the cucumber into thin slices. Sprinkle the cucumber slices with salt and allow to soak 30 minutes. Rinse the salt off the cucumber slices and twist well. Stir vinegar with water and sugar and pour the layer over the cucumbers. Season with pepper.
Remove cane and the outer leaves of the cabbage. Cut the cabbage nicely. Sprinkle the cabbage with sugar and salt and flip it well. Allow the cabbage to draw approx. 15 minutes.
chop onion nicely. Stir yogurt with mayonnaise, onion and mustard. Season with salt and pepper.
Stain the buns. Grease them with dressing and fill them with red cabbage salad, pork roast in slices and cucumber salad.
If the gravy on the roast does not get crispy, remove the roast from the oven when it has a center temperature of 65 degrees. Cut the dough out of the roast and divide it so that the doughs are individually. Put them in a frying pan and raise the oven temperature to 225-250 degrees. Watch out that the swords do not get too dark and allow them to fry until crisp. Turn them around sometimes along the way.
Energy: 2175 kJ (518 kcal).
Carbohydrate: 57 g.
Fat: 11 g, including 3g saturated fat.
This post was published on April 5, 2020 7:49 pm