Glazed Pork CarrÉ

Have fun preparing this mushroom dish!

Clean the pork carre (trim the skins and tendons), season with salt and pepper. 2.

Heat the sesame oil in a roasting pan. Sauté the carre in it for 4-5 minutes on all sides and remove from the roaster.

Add the shallots, garlic and ginger cubes to the frying oil and brown briefly and lightly. Sprinkle with chili and curry powder and add honey on the spot. Then extinguish with tomato juice, add tomato ketchup, fill up with beef broth and season with salt. Put the meat in the roaster (bones up) and pour the sauce over it. 4.

Place the roaster in the heated oven on the 2nd rack from the bottom. Roast the meat openly at 200 degrees for 55 minutes (gas 3, convection oven 1 hour at 180 degrees), in the meantime keep basting with the roast stock so that the meat gets a nice shine. 5.

Remove the meat from the roaster, pour the roast stock through a fine sieve and cook a little more.

6. cut the meat, serve it with the roast sauce and pan-fried vegetables with mushrooms.

Drink recommendation: Dark Hefeweizen beer

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