Pork with ginger, honey and rosemary
Hot ginger helps ward off germs and bad moods in inclement weather. We bet the spicy pork roast will create a pleasant atmosphere at the table.
Ingredients · Servings For 6 people
- 900 g roast (loin)
- 6 tbsp olive oil
- 100 g pancetta
- 4 PL with
- 2 cloves garlic
- 5 cm ginger (fresh)
- 3 pcs carrots
- 2 pcs parsnips
- 2 pcs of guides
- 2 sprigs rosemary
- 300 ml chicken broth
- 4 pcs pak choi
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp ginger (fresh)
- 1 tbsp soy sauce
Method · 2 h 15 min
- Salt the meat well on all sides and tie it into a neat roll. Heat the olive oil in a large cast iron pot and fry the pancetta in it, but do not fry it completely - the main task is to give the oil a little smoky flavor. Then fish out the pancetta with a slotted spoon and set aside for now.
- Place the meat in the hot oil and fry until golden brown on all sides, then drizzle with honey. Crush the garlic with the flat side of a knife and add to the pot. Add the ginger slices.
- Return the pancetta to the pot, add the chopped vegetables and cook until caramelized – be careful not to burn them, the honey will quickly turn golden. Then pour in the stock. Cover and simmer over low heat for about 30 minutes until the vegetables are tender. Then remove the vegetables so they don’t cook completely and set aside. Simmer the meat for another hour or until it is completely tender.
- Cut the pak choi into bite-sized pieces. Heat the oil in a pan, add the crushed garlic and ginger and fry for about 1 minute (the garlic must not brown). Sprinkle over the pak choi, stir in the soy sauce and leave to soften in the pan.
- Return the vegetables to the pot and heat for a few minutes. Then remove the meat, remove the string, cut into slices and serve on a plate with vegetables and pak choi. Mashed potatoes or a baguette with all the juices wiped off are also suitable as a side dish.