Roast Pork in the Pot Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My roast pork in the pot recipe shows a quick roast preparation.
You can look over my shoulder while I cook because I added a Headcam Cooking Video.
As a chef, you face bigger challenges every now and then.
If a bus registers at short notice and another 40 guests storm into the inn, then you have to come up with something.
Such a situation requires a creative and flexible approach and a good idea.
The recipe is from my first cookbook:
The minute cooker tastes faster. and brings a roast pork to the table in a short time.
I wish you good luck!
Table of Contents
1. Recipe Roast Pork in the Pot
Roast Pork in the Pot
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 120 Min.
Simple guide for preparing roast in the pot.
|1||Pack||Half and half dumplings|
|1||Packet||Sauerkraut – Pickled Cabbage|
|2-4||Slices||meat from neck of pork (Or pork tenderloin)|
|1||Piece||glove of garlic|
|some||paprika nobel sweet|
|black ground pepper|
Prepare the potato dumpling mass based on the information on the packaging.
Portion evenly with an ice cream scoop, shape into dumplings and cook in salted water.
I make the dumplings rather small, then they are ready faster.
Place the sauerkraut in a saucepan, pour over some of the gravy and simmer over high heat.
If you want it to be quick, I always cook the sauerkraut with the lid on and then let the sauerkraut juice reduce with the lid open.
The taste is stronger that way.
Prepare soup vegetables:
– Peel the root vegetables and cut into even pieces.
– Cut the leek into leaves. You can optionally add shallots or small onions.
Peel the garlic and set the cloves aside for preparation.
Peel the potatoes and cut into eighths, alternatively into slices approx. 1 cm thick.
Fry the pork slices on both sides in a pan or in a wide saucepan and allow them to color well.
Add the prepared vegetables and the garlic, deglaze with the gravy and beer and cook with the lid on.
Season the final roast pork sauce with salt, pepper, paprika and marjoram.
Arrange the roast pork from the pot.
Sprinkle the dumplings with chopped parsley and serve with sauerkraut.
2. Calories and Nutritional Value at a Glance
3. Tips for Preparing Roast Pork in the Pot
The basis for this dish is pork neck, sliced.
Alternatively, you can also use pork schnitzel or pork fillet.
Of course, the dish can’t quite keep up with a traditionally prepared Bavarian roast pork because it lacks the crunch, but it’s still delicious!
The trick is to use various convenience products to get a roast on the table as quickly as possible.
You need for the quick roast pork in the pot
- 2-4 slices of pork neck, alternatively pork fillet
- root vegetables and potatoes
- Half and half potato dumplings
- gravy (cubes or tube)
- salt, pepper, marjoram
I am often asked in the comments about the preparation of the sauce.
Stock cubes and sauce cubes make our lives easier, but there is also the classic form of preparation.
A good sauce is made from roasted bones and roasted vegetables.
Since pork bones are hard to come by, you could pre-order these or use spare ribs.
Exact instructions for the preparation of a sauce for roast pork can be found in detail at Bavarian roast pork
Here I add some pictures for you:
4. Supplements and Alternatives to Roast Pork in the Pot
Matching Ideas for Pork
Comments, Cooking Questions and Answers
Below you can write to me directly.
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