Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Roast pork with apricot glaze
This Austrian classic features a fruity twist and is served with traditional dumplings.
Preparation time: 1 hour 15 minutes
Cooking time: 2 hours
Ingredients: 4–5 servings
Cooking time: 2 hours
Ingredients: 4–5 servings
For the pork
| Ingredients | ||
|---|---|---|
| 1 | kg | pork loin |
| 3 | cloves | garlic |
| 1 | tablespoon(s) | oil |
| Salt | ||
| Pepper | ||
| 100 | g | apricot preserve |
Preparation:
Preheat the oven to 215 °C (top and bottom heat). Score the pork rind in a crosshatch pattern using a sharp knife. Peel and crush the garlic. Rub the meat with oil and garlic, then season with salt and pepper.
Pour about a finger’s width of water into a roasting dish and place the pork in it, rind-side down. Roast for 15 minutes. Then turn the meat over, spread half of the apricot preserve over it, and continue roasting at 175 °C for about 2 hours with the rind facing up. After one hour, brush with the remaining apricot preserve and continue roasting.
To finish, switch on the grill function and roast on the top rack for about 10 minutes. Brush the rind with salted water during this time until it becomes crispy.
For approx. 12 dumplings
| Ingredients | ||
|---|---|---|
| 1 | large onion | |
| Oil for frying | ||
| 180 | g | bread cubes |
| 200 | ml | milk |
| 4 | eggs (size M) | |
| Salt | ||
| Pepper | ||
| 75 | g | flour |
| 2 | tablespoon(s) | starch |
Preparation:
For the dumplings, peel and finely chop the onion, then sauté briefly in a little oil. Place the bread cubes in a bowl, add warm milk and eggs, and season with salt and pepper. Mix in the flour and starch.
Bring a pot of salted water to a gentle simmer. With wet hands, form dumplings and let them simmer gently for about 10 minutes. Remove with a slotted spoon and serve alongside the roast pork with apricot glaze.
