Perfect Roast Pork
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 5 cloves garlic
- 0.5 ½ kohlrabi
- 5 carrot (s)
- 2 parsnips
- 1 leek
- salt and pepper
- Bell pepper
- 1 ½ kg roast pork (ham crust roast)
- 0.5 liter ½ beer, light
- olive oil
- Flour
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Roughly chop the vegetables, drizzle with olive oil and mix well in the roasting pan. Roughly cut into the roast crust, do not cut into the meat, and then smear each side with a little olive oil and season with plenty of salt, pepper and paprika and place the crust up on the vegetables.
- Roast the roast in a preheated oven to 180 degrees with a fan for about 2 hours. Halfway through the cooking time, about every 15 minutes, pour the beer and the resulting broth and vegetables over the meat. When the meat is done through, remove the roast and squeeze the vegetables with a potato masher, for example, and add approx. 250 ml of water. Thicken with flour. Season to taste with beer. Mix everything well. Put the meat back in and cook in the oven for another 15 minutes.
- Serve with potato dumplings and red cabbage and / or a mixed salad.
- Tip:
- Also tastes good with dark beer.
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