The rib roast is refined, elaborate, but very tasty.
Total Time2hrs30mins
Course: main dish
Cuisine: Mecklenburg
Keyword: savoury
Schwierigkeit: Practised
Servings: 5
Ingredients
1,5-2kgboneless pork rib roast
200gprunes without stone
4tart apples (e.g. Boskop)
salt, pepper
2tbsp breadcrumbs
1tbspsugar
50glard
500mlmeat broth
1tbspstarch or flour
Instructions
The day before, soak the prunes in a little water.
Remove the prunes from the water and squeeze them a little. Cut the apples into eighths, peel and remove the core. Mix apples and prunes together.
Spread the fruit mixture in the bottom of the meat pocket and sprinkle with sugar and breadcrumbs.
Fold the second half over the top. Tie with kitchen twine or use toothpicks.
Salt and pepper the entire roast.
Melt the lard in a sufficiently large casserole and sear the roast vigorously on both sides. Pour a little broth.
In the preheated oven with 180°C circulating air or 200°C approx. 2 hours let stew. Pour on more broth if needed.
Remove the casserole from the oven. Keep the rib roast warm in the turned off oven.
Bring the gravy and the remaining stock to the boil and thicken with the starch dissolved in water. Bring the sauce to the boil briefly and season again.
Tipps & Hinweise
Slice the rib roast and serve with boiled potatoes and sauerkraut or red cabbage.