Roast Pork Crust with Bock Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 850 g pork belly with rind
- 2 celery root / s
- 2 kohlrabi
- 3 carrot (s)
- 3 onion (s)
- 1 bottle bock beer
- salt
- 1 bunch parsley
- 200 ml water
- olive oil
- Flour
Print Recipe
Pin Recipe Instructions
- Score the rind of the pork belly lengthways and crossways (be careful not to cut into the meat). Rub the whole piece with salt. Chop the celery, kohlrabi, carrots and onions into large pieces
- Preheat the oven to 150 ° C bottom heat with convection.
- Spread the vegetables in a roasting pan. Pour water and olive oil over it. Put the pork on top. Put the roasting pan in the oven and roast the pork belly for about 1 ½ hours (check in from time to time and pour the gravy over it).
- Then pour the bock beer into the roaster and add the parsley. Set the oven to 200 ° C top and bottom heat and convection and let the rind become crispy in 10-15 minutes.
- Remove the roast and keep it warm. Strain the rest of the roasting pan into a saucepan and keep the vegetables from the sieve warm as well.
- Dust the gravy in the saucepan with a little flour and reduce while stirring until the desired consistency is achieved
- Cut the roast into slices and arrange on plates. Place the vegetables next to them and add a little sauce each time. Serve with potato dumplings or bread dumplings.
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