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Roast cider

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Yes, even a delicious piece of roast cider tastes as good when refined with a little cider. For this typical Hessian recipe you need the following ingredients:

Ingredients

- 2 kg pork with rind

- 2 vegetable bulbs

- 2 carrots

- 1 leek

- 1 celeriac

- 250 ml clear meat broth

- 250 ml cider

- 3-4 tablespoons oil

- Salt

- Pepper

- Caraway (powder)

Preparation:

First you have to prepare the meat a little: cut it in the rind, if not already done by the butcher, and then rub the meat with caraway, salt and pepper. Now you start to prepare the vegetables, which you must clean and - if necessary - peel before you cut them into small cubes.

After these preparations have been completed, you must heat the oil in a roaster and fry the meat well in it. After a few minutes, add the meat stock and let it simmer in the preheated oven at 180 degrees (fan oven 160 degrees) for about 90 minutes. Now remove the cover and let the meat stew for another 30 minutes or so. Once the crust is nicely crispy, take the meat out of the roaster and keep it warm. Now pour off the roast stock, sieve through and then add the cider. Boil down well and pour over the roast to serve. Done!

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