Classic Bavarian Pork Crust Roast
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ kg pork shoulder with rind
- 1 teaspoon caraway seeds
- 1 teaspoon mugwort
- salt and pepper
- 1 onion (s)
- 1 carrot (s)
- 1 piece (s) celeriac
Print Recipe
Pin Recipe Instructions
- Slice the onion and place in the bottom of a large saucepan. Place the roast on top with the rind facing down, pour boiling water over it, add caraway seeds (ground or whole, as desired) and mugwort, add the carrot and a piece of celery, pepper, but do not season with salt. Put a lid on the pot and let it simmer for an hour on the lowest heat.
- Preheat the oven to 200 ° C top / bottom heat. Take the meat out of the pot, cut the rind into a diamond shape and now season the meat with plenty of salt and pepper on all sides. Strain the cooking liquid, lightly salt and prepare.
- Place the roast in a roasting pan with the rind facing up. Pour into the tube and pour in a little cooking liquid every 20 minutes. Fry for approx. 2 hours, brush the rind with ice-cold salted water 5 minutes before the end of the roasting time.
- Remove the roast, scrape off the brown from the roasting pan, season the natural sauce to taste, if too strong, dilute with a little water, if too thin, strengthen with a little pure soy sauce.
- For us, this includes potato dumplings made from raw potatoes and a salad made from grated carrots and grated raw kohlrabi.
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