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Prep Time 1 hr
Cook Time 3 hrs
Total Time 8 hrs
Course Main Course
Cuisine European
Servings (Default: 8)


Roast Pork with Extra Crispy Crust
Roast Pork with Extra Crispy Crust
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  1. Put the crust roast with the rind already cut into it (buy it at the butcher) with the rind facing down in a flat baking dish. Pour in enough water to cover the rind. Let stand for about 2 - 4 hours. The rind soaks up the water over time and turns white. During this time, rub the remaining sides of the roast with salt and mustard.
  2. When the rind has turned completely white, salt the rind. Then the roast is in a roaster on all sides except the rind! seared so that toasted aromas emerge. Then take the roast out of the roasting pan and roast the onions cut into rings. Cut the root vegetables into pieces as thick as a thumb and roast them as well. Deglaze with the first bottle of beer and loosen the roasted aromas from the bottom of the roaster.
  3. Cook the roast in a casserole dish at 250 ° top / bottom heat in the oven until the rind is bubbling. It usually takes about 45 minutes to 1 hour for me, then turn the oven down to 180 ° and finish cooking for 1 to 2 hours, depending on the weight. A total cooking time of around 3 hours is necessary for 3 kg. Every now and then, pour a sip from the second bottle of beer over it. Attention, also pay attention to your own experience with temperature and roasting time, every oven roasts differently.
  4. During this time, add the stock to the root vegetables and slowly reduce. At the end of the cooking time, the roast is removed from the baking dish and the resulting gravy is poured into the sauce. Strain the vegetables from the sauce. Depending on the intensity of the taste, the sauce is further reduced until it is nice and strong. Thicken with a little flour and finally stir in a little cold butter to refine.
  5. Bread dumplings and cabbage or similar side dishes go best with this roast. It is enough for 8-12 people, depending on how hungry you are.