Pork roast with red cabbage and old-fashioned brown sauce is a traditional dish, served in several of the Nordic countries.
1 pork roast
2 large carrots
Salt and pepper
In the oven:
The pork roast is placed in baking dish along with diced onions and sliced carrots. Pour water to a couple of cm up into the mold sprinkle on salt and pepper. Insert the cooking thermometer, cover the pan with aluminum foil and place in the middle of the oven at 125 degrees. When the thermometer shows 70 degrees, remove the mold from the oven and raise the temperature to 225 degrees. Strain the stock into a liter measure and use it for the sauce. Put the roast back into the oven, without foil and bake for 20 – 30 min, before letting it rest on the counter for 30 min, before cutting it up and serving.
I sous vide:
If you want to make pork roast in sous vide, you can season the roast with salt and pepper and put it in a vacuum bag along with bay leaves and a little butter. Vacuum the roast and put it in a water bath at 60 degrees for 6 1/2 hours.
Take the roast out of the bag and brown it in a pan. Leave it covered for 15 minutes before cutting. The broth that has accumulated in the bag can be used in the sauce.
2 tablespoons butter
2 ss mel
4-5 dl power / broth or water and fund
1 onion in strips
Salt and pepper
Brown the butter until it's nut brown, before adding the flour and stirring constantly. Use medium heat and cook until suitably brown. Take the pan away from the plate and add half of the hot power. Stir well so there are no lumps, before adding the rest of the stock when the sauce is smooth. Add onions and cook for 10 min.
You can find several different recipes for red cabbage here.
You can find recipes for food made in sous vide here and more recipes with pork here.
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