Bosch 8 Series Recipes page 125

Joint of pork with a honey-thyme crust
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Ingredients | For 6 servings
Universal pan
Meat:
2.2 kg pork shoulder joint, with rind, have the
butcher score the rind
Sea salt
Black pepper, freshly ground
3 garlic cloves
100 ml water
Vegetables:
250 g shallots
200 g celeriac
300 g carrots
200 g parsnips
200 g celery
250 g leeks
50 ml balsamic vinegar
250 ml water
Approx. 30 g fresh thyme
10 allspice berries
For brushing:
1 lemon
3 tbsp honey
Fresh sprigs of thyme
Per serving
967 kcal, 24 g carbs, 68 g fat, 66 g protein,
2,0 BU
Preparation
1 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Season with salt and
pepper. Place in the universal pan with the rind
facing down. Peel the garlic cloves. Add the water
and cloves of garlic to the meat and cook as
indicated.
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2 | Peel the shallots, celeriac, carrots and
parsnips. Top and tail and then cut into pieces
approx. 3 cm long. Wash the celery and leek, cut
into pieces approx. 3 cm long and put to one side.
3 | After cooking for approx. 40 minutes, carefully
detach the meat from the universal pan using a
spatula and turn.
4 | Arrange the vegetables – apart from the leek
and celery – around the meat, deglaze with
balsamic vinegar and add water. Rinse the thyme
and shake dry. Add to the vegetables with the
allspice berries and cook for another 60 minutes
or so.
5 | Add the leek and celery, as well as a bit more
water if necessary. Cook for another 40 minutes.
6 | In the meantime squeeze the lemon and mix
the juice with honey and 1 tsp thyme.
7 | Baste the meat with the lemon-honey mixture
and roast until done.
Poultry and meat | 123
[ I n d e x : ]
Setting procedure:
With meat thermometer
Universal pan, level 2
Top/bottom heating
200 °C
Core temperature 85 °C
Alternative setting:
Top/bottom heating
Universal pan, level 2
200 °C
Roasting time: 2 hr. 40 min.