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Pork stew with crisp hard

Cook time: 0 min.
Servings: 5

Ingredients for Pork stew with crisp hard

1500gCollar ham roast or rib pork with rind
2tbspWheat flour
2-3Bay leaves

Instructions for Pork stew with crisp hard

To prepare the Pork stew with crisp hard recipe, please follow these instructions:

A good crisp hard is available if you scratch the tail narrowly, with ½ - ¾ cm, space. The salt draws the water out of the bacon, which makes it more crispy.

Lay the ladder with the sword down in a small pan. Pour boiling water on, so the hard is just covered. Put the steps in the oven on the bottom groove and pre-heat the swell for 20 minutes at 200 degrees C. Alm. oven.

Put the meat on a board, pour the water and rub the meat with salt and pepper and put laurel leaves between the swords here and there.

Set the step thermometer so that the tip does not touch the grease or the bone. Put the steps back into the pan with the sword upwards, like a grid.

Pour ½ liter of water if necessary. Broth in the dish. Put onions and carrot cut into smaller pieces in the water / broth. Steps rose at 160 degrees C. alm. The oven for the meat thermometer shows 75 degrees. Calculate approx. 1 hour per kg.

When the steps are complete, pour the cloud and pour into a saucepan.

Turn the oven thermostat to 225-250 degrees C. alm. Oven and afterburn steps 10-20 min with open valve, to the heavy bubbles and the thermometer shows 75-85 degrees.

Take the steps out of the oven and let it rest uncovered 10-15 minutes before cutting it makes it easier to cut into neat slices.

Boil if necessary. Fry the pan with a little boiling water. Pour it through a sieve into the pan. Foam off and bring the cloud to boil.

Then the cloud is leveled and boiled. Season with salt and pepper and add color.