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Crunchy, crispy pork roast the way it’s done in Bavaria, and as the cherry on top: Beer Sauce! Feels like Oktoberfest on your tongue.
EQUIPMENT
- 1 cookpot large
- 2 Casseroles
- 1 Sieve
- 1 Sauce Pot
INGREDIENTS
For the Roast & Sauce
- 1,3 kg Pork Belly or Shoulder with thick skin & fat on it
- 2 Carrots large
- ½ Celery Root small
- 1 Onion
- 3 cloves Garlic optional
- 1 tbsp Tomato Paste
- 700 ml Beef Broth
- 330 ml Beer of your choice
- 2 tbsp Honey
Rub for the Roast
- 1½ tsp Salt plus some extra for the top
- ½ to ¾ tsp Black Pepper
- ¼ tsp Cumin
- 1 tbsp Paprika
- ½ tsp Corianer
- ½ tsp Oregano or Majoram
INSTRUCTIONS
- In a large pot, bring about 1 inch of Water to a boil.
- Put the pork into the water, with the skin side in the boiling water. Simmer for 20 minutes.
- In the meantime, dice the celery, carrots, and onion in equal size.
- Take the roast out of the pot and let it cool for a bit so you can touch it. During that time, heat some oil in a large pot, sauté the vegetables, then add the garlic and the tomato paste. Roast for half a minute.
- Pour the broth and the beer into the pot with vegetables, simmer while continuing with the meat.
- Preheat the oven to 80°C / 175°F.
- Cut the skin and into the fat (! not into the meat) of the roast in the distance of the slices you plan to cut later. Also cut length in the same width, creating rectangles on the roast.
- Mix the spices and rub the bottom and sides of the roast with it. Then turn it back with the skin on top, salt the top, and rub it into the gaps between the rectangles.
- Add some honey or confectioners’ sugar to the vegetables, especially if you are using a strong beer.
Place the vegetables with the liquid into the casserole.
Put the roast on top of the vegetable and roast in the oven for about two hours. Larger roasts will need longer: Make sure the center of the meat reaches almost 60°C / 140°F before you continue.
- While the roast is in the oven, prepare and cook the side dishes.
When the roast has the right temperature, take it out of the oven and move it to a different casserole. Put the roast back into the oven, increase the temperature to 240°C / 465° F.
Roast for about 20 minutes to get the crust.
- Pour the liquid and vegetables through a sieve into a cookpot. Add a tablespoon of the vegetable back into the sauce and blend, then simmer the sauce on the stove.
- Taste and season the sauce if necessary. Serve the roast on the sauce with some side dishes like dumplings, or spätzle, or potatoes and vegetables like green beans, or red cabbage, or sauerkraut (all recipes on this blog).
NUTRITION
Serving: 1sliceCalories: 98kcalCarbohydrates: 18gProtein: 3gFat: 6gSodium: 1108mgPotassium: 378mgFiber: 2gSugar: 9gVitamin A: 3491IUVitamin C: 10mgCalcium: 52mgIron: 1mg
