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🍽️ Crispy Pork Roast with Crust

590 kcal · 165 min · 4 servings

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Ingredients

Instructions

  1. 1. Score a pattern into the pork skin to create small squares. It is best to have the butcher do this. If you do it yourself, use sharp poultry shears. This is faster and easier on your hand.
  2. 2. Salt the skin generously. Season the rest of the roast with cumin, pepper, and salt. Chicken spice salt is also a good option. Set the meat aside.
  3. 3. Preheat the oven to 180 degrees Celsius with fan setting.
  4. 4. Wash the vegetables and cut them into pieces about 2 centimeters long. Melt some clarified butter in a casserole dish. Sear the roast on all sides, but not the skin. Place the vegetables around the meat in the pot. The crust faces up. Deglaze with one-third of the beer. Let it boil briefly.
  5. 5. Crumble the meat stock cube into the liquid. Add water until the liquid reaches about halfway up the roast. Put the casserole dish in the hot oven for about 2 hours. Occasionally add more water or a little beer. Make sure the crust does not burn.
  6. 6. Remove the meat from the casserole dish after 2 hours. Strain the sauce into a pot. Put the vegetables back into the casserole dish. Place the meat on top. Return it to the oven.
  7. 7. Pour the remaining beer into the sauce. Adjust the seasoning. Bring it to a boil. Stir in 2 tablespoons of sour cream. Do not let it boil again. If the sauce is too thin, you can thicken it with a little cornstarch.
  8. 8. Set the oven to grill function. Let the crust pop. Keep the roast in sight at all times. This prevents the crust from burning. This takes at most 2 minutes. Then you will have the crispiest crust ever. Remove the roast from the oven. Slice it into pieces about 1 centimeter thick.

Nutrition per serving