Roast pork with veal stock sauce Ingredients: Persons - 2 carrots - 3 tablespoons of - oil - 2 onions - 2 tablespoons of - veal stock - salt - 25 g of - butter - pepper - 1 roast pork - of 500g 5 potatoes - 25 cl of - white wine - 2 cubes of - Poultry - 1 bouquet garni - (thyme, bay leaf, parsley) - .
Utensils：
- 1 knife- knives 1 peeler- peeler 1 fork- 1 casserole- 1 Set 3 frying pans- best frying pans 1 ladle- 1 Lid- 1 kitchen scale- scales
Total time: 1 hour Preparation: 15 min Rests:- Cooking: 45 min
Phase 1
Peel the garlic cloves, cut them into 3.
Phase 2
Then prick the roast and insert the pieces of garlic cloves.
Phase 3
In a casserole dish, pour the 3 tablespoons of oil as well as the 25 gr of butter, brown the roast in the casserole dish until it turns brown.
Phase 4
For quick coloring, regularly moisten your roast using a ladle with the oil and melted butter.
Phase 5
Peel and slice the 2 onions.
Phase 6
Cut the carrots into slices and the potatoes into quarters.
Phase 7
Once the roast is nicely browned, add the chopped onion, carrots and potatoes.
Phase 8
Pour in the white wine, cover the rest of the water.
Phase 9
Leave to cook covered for 30 minutes.
Phase 10
Check the cooking of yours vegetables with the tip of a knife.
Phase 11
After 30 minutes, put the 2 cubes of poultry in the preparation as well as the veal stock. Add water if necessary to cover the vegetables.
Phase 12
Cut your roast into slices, add it to the preparation and leave to cook for another 15 minutes, covered.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 fork- 1 casserole- 1 Set 3 frying pans- best frying pans 1 ladle- 1 Lid- 1 kitchen scale- scales
Total time: 1 hour Preparation: 15 min Rests:- Cooking: 45 min
Phase 1
Peel the garlic cloves, cut them into 3.
Phase 2
Then prick the roast and insert the pieces of garlic cloves.
Phase 3
In a casserole dish, pour the 3 tablespoons of oil as well as the 25 gr of butter, brown the roast in the casserole dish until it turns brown.
Phase 4
For quick coloring, regularly moisten your roast using a ladle with the oil and melted butter.
Phase 5
Peel and slice the 2 onions.
Phase 6
Cut the carrots into slices and the potatoes into quarters.
Phase 7
Once the roast is nicely browned, add the chopped onion, carrots and potatoes.
Phase 8
Pour in the white wine, cover the rest of the water.
Phase 9
Leave to cook covered for 30 minutes.
Phase 10
Check the cooking of yours vegetables with the tip of a knife.
Phase 11
After 30 minutes, put the 2 cubes of poultry in the preparation as well as the veal stock. Add water if necessary to cover the vegetables.
Phase 12
Cut your roast into slices, add it to the preparation and leave to cook for another 15 minutes, covered.