Roast Pork With Dark Sauce - Silvercrest SMKE 1500 A1 Bedienungsanleitung Und Sicherheitshinweise

Simmer for about 1 hour.
After 1 hour, remove the roulades from the pan and set the temperature controller (11) to level 3
(Cooking). Allow the sauce to boil down slightly, taste and add salt and pepper as required.
Add the roulades again when the sauce is the consistency you want.

Roast pork with dark sauce

Serves 4
Ingredients:
2 kg pork joint
3 onions
2 carrots
1/4 celery
500 ml dark beer (or malt beer)
750 ml vegetable stock
Method:
Wash, clean and roughly dice the vegetables. Peel and quarter the onions.
Rinse the pork joint off in cold water and pat dry with kitchen roll. Then rub in salt, pepper and paprika.
Set the multi-cooker to level 5 (Frying/Roasting).
Put the oil in the cooking bowl (5) and quickly fry the meat on all sides. Then remove the joint from the
cooking bowl (5) and put to one side.
Now quickly fry the carrots, celery and onions in the cooking bowl (5).
Add the beer and bring to the boil.
Now return the joint to the cooking bowl (5) and top up with around half of the vegetable stock.
Close the lid and reduce the temperature to level 2-3.
Allow the joint to braise for about 2 hours and top the sauce up with vegetable stock if necessary.
Once the joint is cooked, remove the meat from the cooking bowl and cover with tin foil.
Pour the sauce and the vegetables into a tall glass and mix thoroughly using a blender stick. If you do not
want any lumps in the sauce, pass the sauce through a sieve.
Return the sauce to the cooking bowl (5).
Combine the soured cream and flour and gradually combine with the sauce. Season the sauce with salt
and pepper.
Slice the meat and serve with the sauce.
SilverCrest SMKE 1500 A1
2 tablespoons soured cream
1 tablespoon flour
Paprika
Salt and pepper
Oil for frying
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