Rhenish Roast Pork

Let currants swell in white wine (1) with lid closed for about 2 h. Rinse the pork neck under cold running tap water, dry and rub with salt, pepper and marjoram.

Heat the clarified butter in a frying pan, brown the meat properly on all sides and add half the amount of wine (2). Put the casserole on the broiler in the heated oven, turn the roast occasionally to the other side and gradually replace evaporated liquid.

Peel the onions, split them into rings and after 1 and a quarter of roasting time, add them to the meat and let them roast for 5 minutes.

Remove peel from apples, quarter, stone, cut into small slices, add to roast with currants and let cook for about 10 min.

Roasting time: 1 1/2 h at 200-225 degrees Celsius.

Cut the roast into slices, place on a heated plate and keep warm.

For the sauce, add crème fraîche to the roasting liquid, mix, let it brew a little and season with salt, pepper and sugar. Serve the sauce with the meat.

Tip: Instead of clarified butter, you can also use butter in most cases.

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