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🍽️ Crispy Pork Roast with Crackling

603 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork shoulder (with rind)
• salt
• 1 tsp pepper
• 4 allspice berries
• 1 clove
• 1 tsp caraway
• 1 tsp marjoram
• 1 tbsp oil
• 2 carrots
• 2 onions
• 2 garlic cloves
• 2 parsley roots
• 1 stalk leek
• 400 g bones
• 800 ml meat broth

Instructions

1. 1. Score a cross-hatch pattern into the pork skin using a sharp knife.
2. 2. Rub the skin generously with salt, pepper, and caraway seeds.
3. 3. Peel the carrots, onions, garlic cloves, and parsley root.
4. 4. Rinse the peeled vegetables under running water.
5. 5. Cut the vegetables into large, irregular chunks.
6. 6. Rinse the bones thoroughly under cold water.
7. 7. Grease the bottom of a fireproof roasting pan or Dutch oven well with fat.
8. 8. Place the roast in the pan with the fat layer facing upwards.
9. 9. Add the prepared vegetables and bones to the pan.
10. 10. Preheat your oven to 220 degrees Celsius.
11. 11. Place the pan in the oven and roast the meat for about 15 minutes.
12. 12. Pour meat broth into the pan.
13. 13. Continue roasting the meat for another 30 minutes at 220 degrees.
14. 14. Reduce the oven temperature to 180 degrees Celsius.
15. 15. Roast the meat for another 1.5 to 2 hours at 180 degrees.
16. 16. Remove the pan from the oven.
17. 17. Turn the oven up to 250 degrees Celsius.
18. 18. Remove the roast from the pan and set it aside.
19. 19. Strain the sauce through a fine mesh sieve into a clean pot.
20. 20. Place the roast back into the roasting pan with the crust facing up.
21. 21. Brush the crust with salted water.
22. 22. Place the roast in the hot oven for about 5 minutes.
23. 23. Ensure that a crispy crust forms.

Nutrition per serving

• kcal: 603
• Protein: 47 g · Fett/Fat: 43 g · Carbs: 7 g