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Ingredients for 4:
800g pork with crackling
(get the butcher to carve it)
Freshly ground salt and pepper
2 onions
1 glass (400ml) meat stock
500g white grapes
2 tbsp sugar, 1 tbsp butter
125ml cassis (liquor)
For the potato puree:
800g waxy potatoes
Salt, 2 tbsp butter
1 tbsp Scandia Cream Horseradish
Pepper, freshly ground nutmeg
1/2 bunch marjoram, 1 tbsp oil

Roast pork

with stewed cassis and grapes with horseradish puree

Preheat oven to 200C (Gas mark 3-4, fan oven 180C). Rub salt and pepper over the roast pork. Peel and quarter the onions. Place the roast pork with the crackling facing upwards into a roasting dish. Surround with onions. Roast in the oven for 20 min., then lower the heat to 180C (Gas mark 2-3, fan oven 160C) and roast for another 50-60 minutes. Pour the meat stock over and spoon over occasionally while the meat is roasting.
For the potato puree, peel and wash the potatoes and cook for 20-25 minutes in salted water. Wash the grapes, pull off stems and half some of them. Caramelise the sugar in a pan. Deglaze with the cassis and boil away while stirring. Remove the pan from the heat, stir in the butter. Add the grapes and turn in the cassis for 4-5 minutes. Keep warm. Drain potatoes and mash. Melt the butter. Gently mix the cream horseradish and the butter into the potatoes. Season with salt, pepper and nutmeg.
Place the meat on a platter and keep warm. Add the roast stock to the grapes through a sieve and mix. Add salt and pepper to taste. Fry the marjoram for a couple of seconds in hot oil. Lay on a piece of kitchen paper immediately to drain the fat. Serve the meat together with the grapes and the sauce as well as the potato puree. Serve with the marjoram as a garnish.

Preparation time: around 90 minutes

Per portion:
calories: 737 / kJ: 3086
protein: 63,6 g
fat: 20,4 g
carbohydrate: 62 g