Roasted Crust with Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g roast pork (pork breast with rind)
- 3 cloves garlic
- 1 bunch soup greens
- 200 ml broth
- Salt and pepper, black from the mill
- 4 clove (s)
- some beer to brush on
Print Recipe
Pin Recipe Instructions
- Cut the rind into a diamond shape. Boil water about 4 cm high in a medium-sized saucepan. Place the meat with the rind down and cook the fat covered for about 20 minutes.
- In the meantime, peel the garlic cloves and cut them in half lengthways. Clean, wash, peel and roughly chop the soup vegetables. Preheat the electric oven to 200 degrees.
- Take the meat out of the pot, drain and let cool down a little. Then rub the garlic, salt and pepper. Place the garlic halves and the cloves between the lozenges on the rind.
- Place the piece of meat in a flat roasting pan with the rind facing up. Pour in the broth. Place on the middle shelf in the preheated oven and fry for 30 minutes.
- Then add the soup vegetables and cook everything for another 40 minutes at 225 degrees.
- Brush the rind with beer 10 minutes before the end of the cooking time.
- Even after the rind has been cooked out, the pork breast meat is fatty and juicy.
- That`s why dry side dishes like boiled potatoes go best with it!
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