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🍽️ Crispy Pork Roast with Rind

1301 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork shoulder with rind
• 1 l hot chicken broth
• 300 g onions (in cubes)
• 150 g carrots
• 150 g celeriac
• 2 tbsp oil
• 1 tbsp tomato paste
• 0.25 l malt beer
• 400 ml roast stock (from the jar)
• salt
• 1 bay leaf
• 0.5 tsp caraway seeds
• 3 sprigs marjoram
• pepper from the mill

Instructions

1. 1. Place the meat with the rind facing down into a roasting pan.
2. 2. Pour the broth over the meat until it is completely covered.
3. 3. Preheat the oven to 130 degrees.
4. 4. Place the roasting pan in the preheated oven for 1 hour.
5. 5. Heat oil in a large pan.
6. 6. Sauté the vegetables and onions in the hot oil.
7. 7. Stir the tomato paste into the vegetables.
8. 8. Roast the mixture for 1 minute over high heat.
9. 9. Deglaze the pan with the beer.
10. 10. Allow the liquid to reduce well.
11. 11. Pour the meat stock into the vegetable mixture.
12. 12. Remove the roasting pan with the meat from the oven.
13. 13. Increase the oven temperature to 160 degrees.
14. 14. Pour the vegetable mixture along with the broth into the roasting pan.
15. 15. Score the rind in a diamond pattern.
16. 16. Place the meat with the rind facing up into the roasting pan.
17. 17. Place the roasting pan on the middle rack in the oven for 2 hours.
18. 18. Remove the roasting pan from the oven.
19. 19. Increase the oven temperature to 220 degrees top heat.
20. 20. Season the meat with salt.
21. 21. Place the meat on a baking sheet.
22. 22. Roast the meat on the lowest rack for 30 minutes.
23. 23. Roast the meat until the rind is crispy.
24. 24. Strain the sauce through a sieve.
25. 25. Season the sauce with marjoram, bay leaves, and cumin.
26. 26. Let the sauce simmer for 5 minutes.
27. 27. Taste the sauce and adjust seasoning if needed.

Nutrition per serving

• kcal: 1301
• Protein: 82 g · Fett/Fat: 101 g · Carbs: 17 g