Bavarian Roast Pork with Crust and Dark Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg roast pork, with rind
- 1 bunch soup greens
- 1 leek
- 2 medium onion (s)
- 0.25 liter ¼ beer, dark
- 0.5 liter ½ beef broth
- salt
- pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 200 degrees top / bottom heat. Rub the roast well on all sides with salt, pepper and caraway seeds. Place in a roasting pan and add the stock (do not pour over the roast).
- Put in the oven for about 1/2 hour. Then add the chopped soup vegetables, onions and the leek cut into rings.
- Depending on the size, the roast should stay in the oven for a total of 2-2 1/2 hours. Always add a little beer, at the beginning of the cooking time over the crust, then later next to it. If necessary, add water or broth from time to time.
- At the end of the cooking time, remove the roast and peel off the crust. Cut the roast into slices and portion the crust.
- Strain the sauce through a sieve and add salt, pepper, broth and beer to taste.
- It goes well with bread dumplings, red cabbage, noodles, sauerkraut or coleslaw.
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