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Roast pork in apple jus
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 781
  • Fat about 37g
  • Carbohydrates about 59g
  • Protein about 48g
This is needed
This is needed for 4 people
Braised pork
  • clarified butter for frying
  • 2 onions, diced
  • 1 kg roast pork (e.g. neck)
  • 2 tbsp tomato puree
  • 400 g celeriac, diced
  • 1 tsp salt
  • 4 dl apple wine
  • 2 dl meat bouillon
  • 4 sprigs rosemary
Caramelized apples
  • 100 g sugar
  • 3 tbsp water
  • 0.5 tsp lemon juice
  • 1 dl apple wine
  • 3 red-skinned apple, sliced
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And that's how it's done
And that's how it's done
Braised pork
Heat the clarified butter in a cooking pot. Salt the meat, brown all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove from the pot, add a little clarified butter, sauté the onions and celeriac, add the tomato puree and continue to cook. Add the juice, stock and rosemary, bring to the boil, reduce the heat, return the meat to the pot. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the jus through a sieve into a pan, reduce a little.
Caramelized apples
Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the juice, bring to the boil, add the apples, cover and simmer gently for approx. 5 mins.