A good roast pork is indispensable at Sunday lunch! The family gets together and the meal simply tastes like it used to at grandma’s. Of course, we have a recipe for a juicy roast pork ready for you, which takes everyone back to the time at grandma’s.
Preparation time: in total approx. 130 minutes in total Servings: 4 portions
Ingredients:
1 kg chop piece, boneless
6 pcs. onions
2 cloves of garlic
500 ml meat broth
5 tbsp oil, for frying
2 pinches of salt
2 pinches of pepper
1 pinch of dried rosemary
Preparation:
First wash the meat for the roast pork under running water and then dry. Peel the onions and also the garlic and chop coarsely. Now heat the oil in a stew pot. Season the meat with salt and pepper, then fry brown from all sides. Over moderate heat, add the onions and garlic to the pot, both with sauté. Deglaze with half of the meat broth and – depending on your taste – season with a little rosemary.
Then stew covered over low heat for about 90 minutes. Gradually pour in the rest of the broth. Now season the sauce with salt and pepper. Remove the roast, let it rest for a few minutes, cut open with the electric knife and serve with the sauce.
Succulent roast pork
A good roast pork is indispensable at Sunday lunch! The family gets together and the meal simply tastes like it used to at grandma’s. Of course, we have a recipe for a juicy roast pork ready for you, which takes everyone back to the time at grandma’s.
Preparation time: in total approx. 130 minutes in total
Servings: 4 portions
Ingredients:
Preparation:
First wash the meat for the roast pork under running water and then dry. Peel the onions and also the garlic and chop coarsely. Now heat the oil in a stew pot. Season the meat with salt and pepper, then fry brown from all sides. Over moderate heat, add the onions and garlic to the pot, both with sauté. Deglaze with half of the meat broth and – depending on your taste – season with a little rosemary.
Then stew covered over low heat for about 90 minutes. Gradually pour in the rest of the broth. Now season the sauce with salt and pepper. Remove the roast, let it rest for a few minutes, cut open with the electric knife and serve with the sauce.
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