Bavarian Roast Pork

Summary

Ingredients

• 750 g roast pork with rind, from Schleel, Bu or Chop ride
• salt and pepper
• Caraway seed
• 2 onion (s), halved
• Roots, roughly chopped
• 1 piece (s) bread crust
• 500 ml water
• 1 tablespoon flour
• Beer or water
• garlic
• marjoram
• rosemary
• basil

Print Recipe Pin Recipe

Instructions

1. Wash the meat quickly, pound it, remove the bones if necessary, rub the meat with salt and spices. Prepare the onions, bread crust and roots. Preheat the oven to 220 ° C. Place the meat with the fat side down in a roasting pan and cover it with a little boiling water and steam for about 1/4 hour.
2. Turn the meat over and then cut into the rind about 1/2 cm deep in a diamond shape so that the fat can fry well. Add the roasting ingredients.
3. Once all of the water has evaporated, frying begins. Roast the meat uncovered in the oven with good heat, baste more often with fried fat and hot gravy. As soon as the meat and the roasting ingredients have a nice color, pour in a little boiling liquid from the side. Continue until the roast is cooked through and crispy. If the roast is very rich, skim off the fried fat. To get a crispy rind, brush it several times with cold water or beer just before the end of the cooking time and fry it briefly in the hot oven.
4. Roast small roasts at 220 ° C, larger roasts at 200 ° C. The roasting time is approx. 1 1/2 - 2 hours, depending on the thickness of the joint up to 1 kg, large roasts require more time.
5. Take the cooked roast out of the sauce, cover it, keep it hot and let it rest for at least 5 - 10 minutes so that the juice does not run out when carving. Strain the sauce, degrease the very fat sauce. Loosen the roast set, bring to the boil in the sauce, add a little boiling broth if necessary, bind a little with flour dough, and finally season the sauce carefully.
6. Cut the roast into nice slices and serve with the sauce.