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🍽️ Crispy Roast with Herb Sauce

487 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork roast (kitchen-ready, with rind, from the shoulder)
• salt
• 0.5 tsp pepper
• 0.5 tsp allspice berries
• 1 clove
• 1 tsp marjoram
• 2 carrots
• 2 onions
• 2 garlic bulbs
• 2 parsley roots
• 1 stalk leek
• 1 tbsp vegetable oil
• 400 g pork bones
• 800 ml meat broth
• 4 sprigs of marjoram
• 4 sprigs of thyme
• 1 sprig of rosemary

Instructions

1. 1. Score a cross-hatch pattern into the rind using a sharp knife.
2. 2. Crush the spices together with one teaspoon of salt in a mortar.
3. 3. Rub the spice mixture all over the meat.
4. 4. Peel the carrots, the onion, and the parsley root.
5. 5. Wash the vegetables and cut them into large chunks.
6. 6. Grease the bottom of a roasting pot if necessary.
7. 7. Place the meat in the pot with the fat side facing up.
8. 8. Add the cut vegetables and bones to the pot.
9. 9. Preheat the oven to 225 degrees (convection 200 degrees or gas level 3 to 4).
10. 10. Roast the meat for 15 minutes in the preheated oven.
11. 11. Pour meat broth into the pot.
12. 12. Roast the meat for another 30 minutes.
13. 13. Reduce the oven temperature to 180 degrees.
14. 14. Continue roasting the meat for about one and a half hours.
15. 15. Add the herbs to the sauce when there is half an hour left in the cooking time.
16. 16. Take the finished roast out of the oven.
17. 17. Increase the oven temperature to 250 degrees (convection 220 degrees or highest gas level 4 to 5).
18. 18. Lift the meat out of the roasting pot.
19. 19. Brush the meat with some salted water.
20. 20. Place the meat on the oven rack.
21. 21. Roast the meat until crispy and brown.
22. 22. Remove the bones from the sauce.
23. 23. Season the sauce with salt and pepper.
24. 24. Serve the sauce with the vegetables together with the crusty roast.

Nutrition per serving

• kcal: 487
• Protein: 36 g · Fett/Fat: 33 g · Carbs: 12 g