Cut the rind only to the fat
Cut the diamond with a sharp knife through the rind, but not deep into the meat. Thus, fat can come out without the roasting loses unnecessary juice.
German Recipe
Roast pork
Fry the meat dry, slice the rind if available and salt it vigorously. Roast the meat all around. Roast the root vegetables and tomato paste in the braeter. Loose with beer and broth, add the caraway and marjoram and place the meat on the vegetables. Cook in the oven at 170 degrees, then pour frying juice in between. Crust at the end with higher heat. Let the meat rest. Place the sauce through a sieve, boil and season.
Total time
2 hr 25 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
That's how pig roasts succeed
Stew with beer and broth, add caraway and marjoram and put the meat on the vegetables. Cook in the oven at 170 degrees Celsius, sprinkle with frying juice in between. Crust at the end with higher heat. Let the meat rest. Place the sauce through a sieve, cook and season.
Lunch
Dinner
German Recipes
Meat
Recipe
Roast pork
Dip the meat dry, if there is a rind, cut the rind and salt it vigorously. Fry the meat all around. Roast the root vegetables and tomato paste in the braeter.
Ingredients
6 servings
Method
-
1
Prepare
Dip the meat dry, slice rind if available, and salt vigorously.
-
2
Fry
Fry meat all around. Roast root vegetables and tomato paste in the braeter.
-
3
Watering
Loose with beer and broth, add caraway and marjoram and put the meat on the vegetables.
-
4
Boil
Cook in the oven at 170 degrees Celsius, pour frying juice in between. Crust at the end with higher heat.
-
5
Finish sauce
Leave the meat to rest. Place the sauce through a sieve, boil and season.
Kitchen know-how
Tips for Roast pork
Dry surface before salting
A dry-washed rind takes salt better and becomes crisper in the oven. Moist marinades therefore do not belong to the later crust.
Leave the roasting to rest before cutting
Let the finished roast pork rest loosely covered for 10 to 15 minutes. The meat juice is distributed and the slices remain juicyer when cutting.
Variations
How to adapt this recipe
Replace the dark beer completely with broth and finish the sauce with a teaspoon of malt vinegar. The roasted vegetables continue to provide a strong aroma.
Fry pork shoulder without rind all around and stew at 160 degrees. Pour regularly with frying juice; a crust phase at high heat is eliminated.
Nutrition per serving
650kcal
16.0 gCarbohydrates
46.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Roast pork
Pork shoulder is well marbled and remains juicy during long cooking. For a pronounced crust, a piece with rind is suitable, often offered as a crust roast.
Keep the rind dry, salt vigorously and finally crunch with top heat or grill function. Stay in the oven because it can burn within a few minutes.
On shoulder, a core temperature of about 75 to 80 degrees is a good benchmark. More importantly, a skewer penetrates easily and the meat is delicate.
Yes. Cool meat and sauce separately, but do not cover the crust. Heat slices later in a little sauce and refresh the rind briefly under the grill.
Keep cooking