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🍽️ Crispy Crust Roast from the Air Fryer

680 kcal · 100 min · 4 servings

Ingredients

• 5 tbsp olive oil (for the broth plus a little for drizzling the roast)
• 1 tbsp peppercorns, mixed
• 1 tbsp beef broth powder (or chicken broth powder, depending on taste)
• 1 large vegetable onion(s)
• 3 small onion(s), red
• 1 garlic bulb(s)
• 1.5 kg pork roast ((pork crust roast) with rind)
• 1 handful salt, coarse
• some thickener

Instructions

1. 1. Fill the air fryer basket with about 3 to 5 centimeters of water.
2. 2. Add the olive oil, mixed peppercorns, and broth powder to the water.
3. 3. Roughly chop the onions and the whole garlic bulb.
4. 4. Add the vegetables to the basket and stir everything well to dissolve the spices.
5. 5. Preheat the air fryer to 200 °C and cook the flavor base for 10 minutes.
6. 6. Score the pork skin of the roast in a diamond pattern, but only superficially.
7. 7. Rub the entire roast with a large amount of coarse salt.
8. 8. Press the salt firmly into the scored patterns of the skin.
9. 9. Drizzle a little olive oil directly over the skin shortly before cooking.
10. 10. Place the roast, halved if necessary, on top of the pre-cooked vegetables in the basket.
11. 11. Insert a meat thermometer into the thickest part of the meat.
12. 12. Cook the roast at 160 °C for about 60 minutes.
13. 13. Increase the temperature to 200 °C when the meat is still about 10 °C below the target temperature.
14. 14. Roast the roast for another 10 to 15 minutes at 200 °C until the skin is crispy.
15. 15. Let the finished roast rest briefly before slicing it.
16. 16. Pour the cooking liquid through a sieve into a pot.
17. 17. Bring the liquid to a boil and thicken it with sauce thickener.
18. 18. Serve the roast with sides such as red cabbage, spätzle, or potato dumplings.

Nutrition per serving

• kcal: 680
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 6 g