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🍽️ Crispy Pork Roast with Crust

425 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork shoulder (with rind)
• 200 g pork bones
• 2 stalks leek
• 4 carrots
• 200 g cocktail tomatoes
• 6 shallots
• 4 bay leaves
• 2 sprigs rosemary
• 1 bunch parsley
• 1 tbsp caraway seeds
• 0.125 l dark beer
• salt
• pepper

Instructions

1. 1. Rinse the piece of meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Use a sharp knife to score a diamond pattern into the rind.
4. 4. Rub the meat generously with salt and pepper.
5. 5. Peel the carrots and then wash them.
6. 6. Slice the carrots into thick rounds.
7. 7. Trim the leek and remove the green ends.
8. 8. Cut the leek into diagonal slices.
9. 9. Peel the shallots.
10. 10. Halve the peeled shallots.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Place the meat with the rind side down in a roasting pan.
14. 14. Add the bones, onions, carrots, and leek to the pan.
15. 15. Sprinkle cumin over the meat and the vegetables.
16. 16. Pour 1/8 liter of water into the pan.
17. 17. Preheat the oven to 200 degrees.
18. 18. Roast the meat in the preheated oven for 30 minutes.
19. 19. Turn the meat after 30 minutes.
20. 20. Reduce the oven temperature to 180 degrees.
21. 21. Add bay leaves and a sprig of rosemary to the pan.
22. 22. Roast the meat for another 1 ½ hours.
23. 23. Baste the meat periodically with the pan juices.
24. 24. Add 1/4 liter of water each time you baste.
25. 25. Add the tomatoes 30 minutes before the end of the cooking time.
26. 26. Brush the crust of the meat with beer.
27. 27. Sprinkle the vegetables with chopped parsley before serving.
28. 28. Garnish the dish with a sprig of rosemary.
29. 29. Serve the meat together with the vegetables directly from the roasting pan.

Nutrition per serving

• kcal: 425
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 10 g