Stuffed Pork Roast with Spring Vegetables
Ingredients
- For the roast pork
- 1 ⅖ kilograms Pork neck (or roast)
- 4 kaiser rolls (day-old)
- ⅛ l lukewarm milk
- 1 onion
- 1 garlic clove
- 400 grams Savoy cabbage
- 2 eggs
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- salt
- peppers
- For the vegetables
- 1 frozen Spring vegetable
- 125 milliliters Whipped cream
Preparation steps
For the pork roast, cut the rolls into slices in a bowl, pour the milk over, cover and let soak for 20 minutes.
Trim and rinse the savoy cabbage, divide into leaves and blanch for 8 minutes inboiling salted water. Drain, rinse with cold water and drain. Cut the blanched savoy cabbage into fine strips.
Peel the onion and garlic, and chop finely. Heat butter in a pan and saute the onion and garlic in it until soft.
Add the sauteed onion, garlic and savoy cabbage to the soaked rolls. Mix in the eggs, and season with salt and pepper.
Rinse the pork neck, pat dry, cut deeply. Stuff the savoy cabbage mixture into the pork neck and sew the sides. Rub the stuffed pork neck with salt and pepper, and place on a baking pan lined with aluminum foil.
Brush the stuffed pork neck with oil, wrap in aluminum foil and roast in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 1½ hours. Open the foil and roast at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for another 30 minutes.
Prepare the spring vegetables according to package instructions, mix with cream, serve and with the pork roast.
