Pork stew with sauteed red cabbage, sauce and browned potatoes

Ingredients for Pork stew with sauteed red cabbage, sauce and browned potatoes

Instructions for Pork stew with sauteed red cabbage, sauce and browned potatoes

To prepare the Pork stew with sauteed red cabbage, sauce and browned potatoes recipe, please follow these instructions:

Roast pork:
Rip the sword all the way down to the meat with ½ cm of space - but avoid scratching in the meat itself. If the butcher has scratched the meat, it must be passed. Sometimes scratching is not deep enough - especially not in the pages.

Be careful to get salt down between all the thighs. Slice a pair of bay leaves between the hoofs or place them under the meat. Lay the ladder on a grate in the frying pan so that the broom is as straight as possible. Load crumbled stanniol or a piece of peeled potato under the steps to make the swallow completely horizontal.

Pour ½ l of water into the pan and place the ladder in the middle of a cold oven. Turn on the oven at 200 degrees C. alm. Oven and let the steps stand for approx. 2 hours.

If you want to be sure to have juicy meat, you should use a step thermometer and follow the instructions: When the center temperature is 55 degrees, you should notice if the head is crisp. If it is not crisp, turn the oven to 250 degrees C. Alm. Oven until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark. If the corn is crisp, stir fry at 200 degrees C. alm. Oven until the center temperature is 65 degrees. Take the steps out of the oven. The cloud is used for the sauce. Leave the steps uncovered for approx. 20 minutes. During the rest period, the center temperature of the rose rises to approx. 70 degrees.

Sautéed red cabbage:
Cut the cabbage well and place it in a bowl. Pour boiling water and vinegar over so that the cabbage is covered. Leave it about 5 minutes before pouring the cabbage into a sieve. Cut red slices into thin slices. Heat the grease in a saute pan. Add the sugar and let it turn golden. Bring cabbage and onion and heat it with good heat for 4-5 minutes. Pour red wine and boil vigorously without lid until part of the liquid is evaporated. Add cloves, salt and pepper. Let the cabbage simmer for a low 15-20 minutes.

Roast pork Sauce:
Put the rose in a saucepan, let it stand for a moment and then foam the surface free of grease. Sky can be supplemented with broth, fond or wine. Water and wheat flour are chopped free of chlorine in a flour mill. Corn starch is stirred in water. Boil the cloud and add the leveling to a thin jet with constant stirring. The sauce must then boil approx. 5 minutes if flour and 3 minutes are used if corn starch is used. Season with salt, pepper and add. color.

Caramelized potatoes:
Boil the potatoes and pil them down. The day in advance. If the potatoes are cold, they should be poured with warm water and stand for 5-10 minutes. Pour the water off. Melt the sugar on the forehead until it is light brown. Add butter and then potatoes. Screw if necessary. Down for the heat so the caramel does not get too dark. If you turn too much down, the caramel becomes stiff and it will not sit on the potatoes. Gently flip the potatoes all the time until they are nicely light brown all over the place.