Roast pork with bonkers, caramelized potatoes and red cabbage – this dish is often eaten on Christmas Eve, as well as for many other festive occasions, including Sunday dinner. It consists of roast pork seasoned with a lot of salt. The secret of its success is the crackling: the crust is cut into narrow strips so that it swells and becomes crispy when roasting.
The pork roast is served with small boiled potatoes that have been caramelized in a mixture of butter and sugar, creating a golden brown mass in the pan. On the side goes pickled red cabbage, to break up the sweetness, and, last but not least, a delicious sauce of thickened pan juices.
For the roast pork and crispy crust:
- Cut through the crust without touching the meat. Sprinkle with coarse salt, put it in the wedges and let the pork simmer for 30 minutes. Place the pork roast in a roasting tin, add water to cover the crust and roast at 160° for about 30 minutes.
- Remove the pork, wipe off the rind and sprinkle with a little coarse salt.
- Place a few bay leaves and cloves in the crust.
- Pour fresh water into the roasting pan. Roughly chop the onion and sprinkle it in the water.
- Place the roast pork on a rack over the roasting pan. Make sure the pork is straight, use a piece of crumpled aluminum foil if necessary.
- Put the whole Glory in the oven, turn to 175° and roast for about 1 hour. The core temperature should be 65°.
- Take out the roast pork and remove the cloves and bay leaves.
- Pour the juices into a small saucepan and set it aside. If the crust isn’t quite crispy, grill it and keep a close eye on it.
- Remove the fat from the juices to be used for the sauce and strain out the onion.
- Pour the fat into a small saucepan (with a knob of butter if there isn’t enough fat from your roast pork). Sprinkle in a little flour and stir well in the pan for a few minutes.
- Add the cream and cook the sauce for a few minutes. Strain it into a new pan and season with salt and pepper.
For the pickled red cabbage:
Finely chop the red cabbage, making sure that the pieces do not become too long. Place the shredded red cabbage in a large saucepan.
Pour the vinegar into a saucepan, turn on the heat and let it simmer for about 30 minutes. Stir the cabbage regularly so that it does not stick to the bottom of the pan.
Add the juices, sugar and salt to the pan and simmer for an additional 30 minutes or until the right consistency. The longer you cook it, the softer the red cabbage will become.
Pour the red cabbage onto the jars and seal them immediately. Keep the jars refrigerated.
For the caramelized potatoes:
- Boil and peel the potatoes, then let them cool completely.
- Heat a large skillet over high heat and melt the sugar. When the sugar has turned light amber, add the butter and stir with a wooden spoon.
- Rinse the potatoes with cold water and carefully place them in the hot caramel. Lower the heat and make sure the potatoes are covered by the caramel and heated through.
- Serve immediately, otherwise the potatoes will lose their shine.