Köstlicher Schweinebraten mit Kruste: So kocht man wie im Fünf-Sterne-Hotel!
23.6 هزار بار بازدید -
11 ماه پیش
-
In this video, we unveil
In this video, we unveil the secrets behind the perfect, crispy roast pork - just the way it's cooked in a five-star hotel! We will guide you step by step through the preparation process, from the right seasoning with salt, pepper and sweet paprika to the perfect roasting time. We also show you how to make a delicious Hokkaido pumpkin mashed potato to accompany your main course.
Expect an explosion of flavors ranging from hearty meats to tangy spices to sweet and earthy side dishes. You don't need to be a professional chef to conjure up this excellent dish - just follow our simple instructions and let your taste buds be amazed by the results!
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@fleisch-rezepte
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Ingredients:
1500 g (3 lb 5 oz ) roast pork with crust
2 tsp salt
1 tsp black pepper
2 teaspoons sweet paprika
1 onion
3 cloves of garlic
A few sprigs of fresh rosemary
olive oil
Hot water
40g (1½ oz) butter
Puree:
1/2 Hokkaido pumpkin
2 potatoes
1 onion
3 cloves of garlic
40g (1½ oz) butter
olive oil
2 tsp salt
Black pepper
Hot water
Bake: 200°C / 392°F, 120 minutes on top/bottom heat
Expect an explosion of flavors ranging from hearty meats to tangy spices to sweet and earthy side dishes. You don't need to be a professional chef to conjure up this excellent dish - just follow our simple instructions and let your taste buds be amazed by the results!
👉 Become a channel member and get exclusive benefits:
@fleisch-rezepte
🔔 If you liked the video, you can hit the bell to get notifications and never miss another video.
Ingredients:
1500 g (3 lb 5 oz ) roast pork with crust
2 tsp salt
1 tsp black pepper
2 teaspoons sweet paprika
1 onion
3 cloves of garlic
A few sprigs of fresh rosemary
olive oil
Hot water
40g (1½ oz) butter
Puree:
1/2 Hokkaido pumpkin
2 potatoes
1 onion
3 cloves of garlic
40g (1½ oz) butter
olive oil
2 tsp salt
Black pepper
Hot water
Bake: 200°C / 392°F, 120 minutes on top/bottom heat
11 ماه پیش
در تاریخ 1402/05/01 منتشر شده
است.
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