🍽️ Crispy Pork Roast with Beer Gravy

Name: Crispy Pork Roast with Beer Gravy
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg pork shoulder (kitchen-ready, with rind); salt; 1 tsp peppercorns; 1 tbsp caraway seeds; 0.5 tsp allspice berries; 1 clove; 1 tsp dried marjoram; 2 medium carrots; 100 g parsley root; 1 stalk leek; 4 shallots; 2 garlic cloves; 400 g pork bones; 1 tbsp vegetable oil; 250 ml meat broth; 400 ml light beer; 500 g waxy potatoes

681 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1.5 kg pork shoulder (kitchen-ready, with rind)
salt
1 tsp peppercorns
1 tbsp caraway seeds
0.5 tsp allspice berries
1 clove
1 tsp dried marjoram
2 medium carrots
100 g parsley root
1 stalk leek
4 shallots
2 garlic cloves
400 g pork bones
1 tbsp vegetable oil
250 ml meat broth
400 ml light beer
500 g waxy potatoes

Instructions

1. Preheat the oven to 220 degrees Celsius with fan setting.
2. Score the pork rind in a cross-hatch pattern using a sharp knife.
3. Grind 1 teaspoon of salt, pepper, cumin, allspice berries, one clove, and marjoram into a fine powder using a mortar and pestle.
4. Rub the meat thoroughly all over with the spice mixture.
5. Clean the carrots, parsley root, and leek, wash them, and cut them into coarse cubes.
6. Peel the shallots and garlic cloves and cut them in half.
7. Rinse the pork bones under cold water.
8. Grease the bottom of a roasting pan or Dutch oven with the oil.
9. Place the roast in the pan with the rind facing upwards.
10. Add the chopped vegetables, shallots, garlic, and bones to the pan.
11. Place the pan on the second rack from the bottom in the oven and roast for 20 to 30 minutes.
12. Deglaze the meat with the meat broth and a splash of beer.
13. Reduce the oven temperature to 180 degrees Celsius with top and bottom heat.
14. Let the roast braise for another 1.5 to 2 hours.
15. Add more beer as needed during the cooking process.
16. Peel the potatoes and wash them.
17. Cut the potatoes into quarters lengthwise.
18. Cook the potato pieces in boiling salted water for 25 to 30 minutes.
19. Increase the oven temperature for the pork roast to 220 degrees shortly before the end of cooking time to make the crust crispy.
20. Remove the bones and shallots from the roast and set them aside.
21. Pass the remaining vegetables through a fine sieve to smooth the sauce.
22. Season the finished sauce to taste with salt and pepper.

Nutrition per serving

kcal: 681
Protein: 48 g · Fett/Fat: 43 g · Carbs: 21 g