Roast Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork shoulder or pork belly, with rind
- 1 medium carrot (s)
- 1 leek
- 1 small onion (s)
- 1 clove garlic
- 1 bottle wheat beer
- 1 cube gravy
- 2 tablespoon sour cream
- Caraway seed
- salt and pepper
- possibly chicken seasoning
- some clarified butter
- possibly cornstarch for binding
Print Recipe
Pin Recipe Instructions
- Cut into the pork rind to make small cubes. If you can, it`s best to have the butcher cut into it, otherwise as a little tip to make things easier for yourself: Simply use poultry shears - this saves time and the hand doesn`t hurt too much.
- Then salt the rind heavily. Season the remaining sides of the roast with caraway seeds, pepper and salt (I also like to use seasoned chicken salt). Set the meat aside and preheat the oven to 180 ° C fan oven.
- Clean the vegetables and cut into pieces approx. 2 cm long. Melt a little clarified butter in a roaster and sear the roast on all sides - but not the rind. Place the vegetables in the roaster around the meat - the crust is facing up. Deglaze with about 1/3 of the beer and bring to the boil briefly.
- Crumble the gravy and add to the stock. Add water until the liquid is about halfway through the roast and then put in the oven - for about 2 hours. Every now and then, pour in water or a little beer. Always be careful of the crust so it doesn`t burn.
- After 2 hours, take the meat out of the roaster and pour the sauce through a sieve into a saucepan. Put the vegetables back in the roaster, place the meat on top and put back in the oven.
- Add the rest of the beer to the sauce, season to taste and bring to the boil. Then stir 2 tablespoons of sour cream into the sauce - do not let it boil anymore. If the sauce is too thin for you, you can thicken it with a little cornstarch.
- Put the oven on grill level and let the crust pop. Always keep an eye on the roast so that the crust doesn`t burn - this takes a maximum of 2 minutes and you have the crispest crust ever. Take the meat out of the oven and cut into approx. 1 cm thick slices.
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