Bavarian Pork Crust Roast Grandma`s Style

Summary

Ingredients

• 1 kg pork shoulder, rectangular, with rind
• 1 leek
• 5 carrot (s)
• 0.25 ¼ celeriac
• 2 medium onion (s)
• 1 bunch parsley, smooth
• 1 teaspoon, heaped mugwort
• 1 teaspoon, heaped salt
• 0.5 teaspoon ½ black pepper
• 1 teaspoon, heaped caraway seeds
• 2 cloves garlic
• Clarified butter
• 1 ½ teaspoon vegetable stock

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Instructions

1. Here is my grandma`s official pork crust roast recipe. Depending on the number of people, a larger piece of pork shoulder can be used. Then the recipe simply has to be adjusted to the weight of the piece. 1 kg is enough for four good eaters.
2. Cut the fat rind about 1 cm deep into a diamond shape. Cut so that the slices can later be cut through the grooves for serving.
3. Put mugwort, salt, pepper, caraway seeds and the crushed garlic in a small cup, fill up with a little oil and stir. Rub the spice pulp over all sides of the roast pork with a brush or, better, with clean hands. Put as much as possible into the grooves on the rind side.
4. Thoroughly clean the roots. Cut the leek without leaves into approx. 7 cm, the yellow beets into approx. 5 cm, celery into approx. 4 cm pieces, cut the onions into eighths. Pluck the parsley leaves.
5. Preheat the oven to 200 - 220 degrees top and bottom heat.
6. Meanwhile, drain some clarified butter in a pan so that the bottom is covered. Sear the roast crust on all sides, starting with the rind side over medium heat. Fry until the fat has run out through the diamonds and the fat side looks crispy. Then turn and always leave until the respective side is brown. It shouldn`t be so hot that the garlic burns. The clarified butter is very important in this step!
7. Dissolve the vegetable stock in a large cup of hot water, or you can make it a little stronger with up to 2 teaspoons per cup.
8. The roast and the roots are placed in a rack (roaster). Pour the vegetable stock into the slightly cooled pan to loosen the roast, then pour over the roast.
9. Cook the roast pork with the rind facing up in the open Reine for 1.5 - 2 hours in the oven. Check every half hour whether there is still water in it and the vegetables are not burning. Therefore regularly pour water over the roast and stir the vegetables if necessary. If the crust becomes too hard, the roast can be short! For the final infusion, a little beer and honey can be used instead of water.
10. Take the roast pork out of the tube, place it on a plate and place in the switched off oven to rest (then it tastes better).
11. Pour the contents of the puree into a saucepan. To make the sauce a little thicker, you can squeeze a few carrots (not all of them) through a sieve. Otherwise, a little sifted flour can be used. If there is not enough sauce, it can be stretched with broth.
12. Cut slices from the roast, making sure that you cut against the grain so that it tastes particularly tender.
13. It is best to serve potato dumplings and red cabbage with it and make sure that they finish the roast at the same time.

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