Lavendulas Upper Bavarian Pork Roast

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 kg pork neck (neck ridge)
  • 1 kg pork belly (wammerl with rind)
  • 3 teaspoons salt
  • 1 teaspoon caraway powder
  • 1 teaspoon pepper, black, ground
  • 3 medium onion (s)
  • 750 ml water to pour on
  • Sauce thickener
Lavendulas Upper Bavarian Pork Roast
Lavendulas Upper Bavarian Pork Roast

Instructions

  1. Take the meat out of the refrigerator early, approx. 1 hour before preparation.
  2. Preheat the oven to the highest possible heat (for me that`s 250 ° C).
  3. Rub the ridge of the neck (it is only available without the rind) and the low-fat Wammerl (with rind) vigorously with the spices and place on the onions in a large roasting pan with the coarsely chopped onions with the rind facing down (not yet cut) do not stick the rind to the roasting pan).
  4. Now fry at high temperature until the onions have brown tips and are almost burned. You have to be careful - too little, and the sauce will only be a bland broth - too dark, and the sauce will be bitter.
  5. My tip: if you see that the tips of the onions are turning brown, wait again until a little more than the tips and the base caramelize really nicely. So wait bravely, but don`t overdo it.
  6. Take out the roasting pan at the right time, turn the roast over and now you can scratch the rind with a sharp knife until buttery. Do not cut into the meat.
  7. Then pour in water until the onions are covered with liquid and a finger`s breadth more. You can also take broth or beer, but then it differs from the typical Bavarian roast that is available in many taverns.
  8. Wash off the edge of the roasting pan with a brush (e.g. silicone brush) so that all roasted substances that are sprayed there get into the gravy.
  9. Now cover the roasting pan and continue cooking at 175 ° C until halfway through the cooking time. This keeps the meat juicy and soft.
  10. After about 1 hour, remove the lid so that the rind can be crispy. For this you have to set the temperature to approx. 200 ° C. Pour in liquid at regular intervals and spoon it over the crust and use the brush and gravy to remove the roasted substances from the side walls of the roaster.
  11. When the meat is tender and cooked, remove everything. Depending on the oven and the size or shape of the meat, this is usually the case after a total of 2 hours. Better to fry a little longer than too short and the meat has not yet been properly cooked on the inside.
  12. Place the pork belly on a flat, fire-proof container (e.g. the lid of the roasting pan) and put back in the oven. Now you can still help with the grill or at a high temperature with the crust, if it has not yet worked. But be careful - that can quickly turn too brown. Keep your neck ridge warm in the meantime.
  13. Meanwhile, pour the sauce through a sieve into a saucepan, season to taste and thicken. If the sauce is too salty, you can add water.
  14. I recommend potato dumplings, sauerkraut, green salad and fresh wheat beer as side dishes - and it`s not just the Bavarian heart that makes a hop.
  15. With this simple method of preparation with very few seasoning ingredients, it is particularly important that the meat quality is very good.

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