Braised Pork Roast with Südtiroler Apfel
This recipe unites the savory taste of pork roast with the sweetness of Südtiroler Apfel PGI, making it perfect for the cooler season.
Baking/cooking time: 120 min
Ingredients
Ingredients:
- 325 g pork shoulder or rump
- 1 tbsp clarified butter
- 1 bunch of soup vegetables (a piece of carrot, a piece of leek, a piece of celery)
- 1/2 tsp tomato paste
- 125 ml vegetable stock
- 125 ml fresh apple cider
- 1/2 tbsp Dijon mustar
- 1/4 garlic clove
- 1/2 sprig of rosemary
- 1 sprig of thyme
- 1/2 red onion
- 1 apple from Südtiroler Apfel PGI (Gala )
- Coarse sea salt
- Black pepper
- 1 tbsp sour cream
Ingredients mashed potatoes:
- 100 g potatoes (preferably waxy, we recommend the Sieglinde variety)
- 1 tbsp butter
- Salt
- Pepper
Ingredients:
- 650 g pork shoulder or rump
- 1,5 tbsp clarified butter
- 1 bunch of soup vegetables (1/2 carrot, a piece of leek, a piece of celery)
- 1 tsp tomato paste
- 2500 ml vegetable stock
- 250 ml fresh apple cider
- 1 tbsp Dijon mustard
- 1/2 garlic clove
- 1 sprig of rosemary
- 1,5 sprigs of thyme
- 1 red onion
- 2 apples from Südtiroler Apfel PGI (Gala )
- Coarse sea salt
- Black pepper
- 1,5 tbsp sour cream
Ingredients mashed potatoes:
- 200 g potatoes (preferably waxy, we recommend the Sieglinde variety)
- 25 ml whole milk
- 1,5 tbsp butter
- Salt
- Pepper
Ingredients:
- 1.3 kg pork shoulder or rump
- 3 tbsp clarified butter
- 1 bunch of soup vegetables (1 carrot, a piece of leek, a piece of celery)
- 2 tsp tomato paste
- 500 ml vegetable stock
- 500 ml fresh apple cider
- 2 tbsp Dijon mustard
- 1 garlic clove
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 2 red onions
- 4 apples from Südtiroler Apfel PGI (Gala )
- Coarse sea salt
- Black pepper
- 2–3 tbsp sour cream
Ingredients mashed potatoes:
- 400 g potatoes (preferably waxy, we recommend the Sieglinde variety)
- 50 ml whole milk
- 3 tbsp butter
- Salt
Created by Carina and Tanja Foodistas
Preparation
- Melt the clarified butter in the Dutch oven.
- Preheat the convection oven to 175 degrees.
- Pat the pork roast dry and put it into the Dutch oven (ideally you take it out of the freezer 30 minutes before starting). Sear it on all sides over high heat. Remove the roast from the pot and add the soup vegetables, red onions, and garlic. It’s best to chop everything roughly into small pieces. Sauté for 5 minutes, then add the tomato paste and stir well.
- For the marinade mix mustard, salt, pepper and thyme leaves and cover the roast with it on all sides.
- Put the roast back in the Dutch oven and add half of the vegetable stock and cider. Put the lid back on and braise in the oven for an hour.
- Then take the roast out of the oven, add the other half of the vegetable stock and cider as well as the herbs and cook for another hour at 150 degrees.
- Wash the Gala apples from Südtiroler Apfel PGI, core and cut them into quarters. Add them to the Dutch oven after the roast's cooking time and cook for 15 minutes without the lid.
- Remove the roast from the cooking liquid and set it aside briefly. Add a bit of sour cream to the sauce and season with salt and pepper. Slice the roast into 2–3 cm thick pieces or simply shred it.
Preparation mashed potatoes:
- Peel the potatoes and boil them with plenty of salted water for about 25-30 minutes. Drain the water.
- In a separate pot, heat up the butter with the milk and add it to the potatoes. Mash the potatoes and season with salt and pepper to taste.