Roast pork with crispy crust

This fabulous pork shoulder roast is a real gourmet dish. Tender on the inside and crunchy on the outside, it will delight your guests. try also this chutney of aubergines recipe too.

Ingredients

Main course For 6 people

1.5 kg of roast pork shoulder with rind, which can be ordered in advance from the Migros butcher

1 teaspoon of caraway

salt

pepper

1 tablespoon of mustard

2 onions

1 leek

3 carrots

100 g of celeriac

3 tablespoons of HOLL rapeseed oil

4 dl of beef broth

3 dl of beer

1 tablespoon of corn starch

Freind's kitchen recipes, Cheese salad with chestnuts.

How to proceed

Preparation:

ca. 40 minutes

Cooking in the oven:

ca. 3 hours

Total time:

3 h 40 min

Dry the meat and with a sharp knife cut the rind without going too deep. Roughly pound the caraway. Season the meat (but not the rind) with salt and pepper. Brush the meat with mustard and sprinkle it with half of the caraway. Cut the onions into eight parts, the leek and carrots into approx. 1 cm, the celeriac into 1 cm cubes.

Preheat the oven to 230 ° C. Heat half of the oil in a bratt pan and fry the vegetables for approx. 5 minutes, remove them and set aside. Brown the meat in the remaining oil on the side of the meat for approx. 4 minutes. Remove the pan from the heat. Deglaze with half of the broth. Season the rind with salt, pepper and the rest of the caraway. Cook the roast in the center of the oven for approx. 25 minutes, until the rind begins to bubble. Remove the bratt pan. Lower the oven temperature to 180 ° C. Add the vegetables to the meat and pour half the beer over it. Put the roast back in the oven and continue for approx. 2 ½ hours, often wetting the crust with the remaining beer and broth.

Remove the roast from the pan and wrap it in alu paper. Strain the sauce left over in the pan and keep the vegetables warm. Bring the sauce to a boil. Mix the cornstarch with approx. 3 tablespoons of cold water. Stir in the sauce, stirring and bring to a boil again. Season with salt and pepper. Cut the meat into slices and serve with the sauce and vegetables. As a side dish you can combine red cabbage, sauerkraut, potatoes, knödel or bread and mustard. You may be interested to read high protein veggie burger recipe/ homemade pomegranate liqueur.