Mediterranean Crust Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg roast pork (shoulder), boneless, with rind
- 2 clove (s) garlic, cut into sticks
- 5 onion (s), cut into wedges
- 12 potato (s), cut into wedges
- 6 medium tomato (s), cut into wedges
- 1 gr. Can (s) beans, green
- salt
- pepper
- oregano
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius!
- Rinse the meat and scratch the rind diamond-shaped with a cutter, rub with salt (the rind strong) and season with pepper and oregano. Peck the sticks of the garlic cloves into the rind.
- Shape the meat with the black side down in a sufficiently large pan and leave it in the oven for at least 30 minutes.
- During this time, prepare the onions, potatoes and tomatoes.
- Turn the meat over (rind up) and turn the oven back to 190 degrees. After another 30 minutes add the onions,
- 30 minutes later the potatoes.
- Season the tomatoes with salt, pepper and oregano. They follow after another 30 minutes and wait another 30 minutes before the beans follow for about 15 minutes.
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